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Quick Curried Chicken
This recipe calls for the American Heart Association Herb Mix. It is sodium free. I tend to keep this on hand, as it works with everything from salad dressing to omelets and to season fish, vegetables or poultry. I mix it and keep it in an empty spice jar. If already in your cupboard, it saves time when making the following recipe.
American Heart Association Herb Mix:
½ teaspoon cayenne
1 Tablespoon garlic powder
1 teaspoon each of: ground basil, thyme, parsley, savory, mace, onion powder, black pepper, sage
Blend all together.
Chicken ingredients:
AHA Herb Mix (see above)
3 pounds skinless, boneless chicken breasts, cut into serving pieces
Black pepper
Salt
1 Tablespoon butter, vegetable oil or margarine
1 large onion, chopped
½ cup chopped celery (about 2 stalks)
1 teaspoon minced garlic
2 Tablespoons curry powder
1 bay leaf
1 large apple, diced (1 cup)
1 medium banana, diced
2 teaspoons tomato paste
1½ cups chicken broth
½ cup skim milk
Season the chicken with herb mix, pepper and salt. In a heavy skillet with a lid, heat the butter or oil and brown the chicken lightly on all sides. Add the onion, celery and garlic to the skillet and cook for a few minutes. Sprinkle the contents of the skillet with the curry powder; then add the bay leaf, apple and banana. Cook the chicken for 5 minutes. Stir in the tomato paste and broth. Bring the sauce to a boil, reduce the heat, cover the skillet, and cook the chicken for about 10-15 minutes, until tender. Remove the chicken and keep warm. Discard the bay leaf. In a blender or food processor, puree the remaining contents of the skillet. Return the puree to the skillet and stir in the milk and add the chicken. Heat through. Serve over rice or noodles.
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