Ingredients
1 pound of boneless
skinless chicken breasts
cut into 1 inch cubes. Salt and Pepper
to taste. 4 tablespoons extra virgin olive oil
divided. 1 Gala aple
peeled
cored
cut into 1/2 inch pieces. 1 carrot
peeled
cut into 1/4 inch pieces. 2 ribs of celery
peeled
cut into 1/4 inch pieces. 1 green bell pepper
seeded
cut into 1/4 inch pieces. 1 white onion
peeled
cut into 1/2 inch pieces. 2 tablespoons Soy flour. 1 tablespoon curry powder. teaspoon ginger
powdered. 1/2 teaspoon red pepper flakes. 2 cups chicken stock. 1/3 cup Mango chutney. 6 Ozs. Tomato paste. 2 cups water.
Preparation
In a Dutch oven, over medium-high heat, add 2 tablespoons of oil. When hot, but not smoking, add the chicken and salt and pepper, to taste. Stir continuously until the chicken is white (not browned) on all sides. Remove with a slotted spoon and set aside. Reduce heat to medium, add 2 tablespoons of olive oil. When hot, add the spple, onion, carrot, celery, and bell pepper. Saute 5 minutes, stirring frequently. Add the flour, curry, ginger, and pepper flakes to the mixture. Stir to incorporate. Cook for 2 minutes. Add the chicken stock, chutney, water, and tomato paste to the mixture. Stir thoroughly. Bring mixture to a boil, reduce the heat to simmer, and simmer for 8 minutes. Return the chicken to the mixture and heat the chicken to the temperature of the mixture.
