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5 | Boneless single chicken breasts, skin removed |
| salt |
| pepper |
2 Esslöffel | olive oil |
2 | Onions thinly sliced |
2 | cloves garlic thinly sliced |
1 Esslöffel | ginger finely chopped, fresh |
2 | Red-skinned apples, cored and cut in 1 inch pieces |
2 Teelöffel | curry powder |
1/2 Teelöffel | ground cumin |
1/2 Teelöffel | salt |
1/4 Teelöffel | pepper |
1/2 Tasse | apple juice |
1/4 Tasse | cider vinegar |
1/4 Tasse | cilantro chopped, fresh |
Cut chicken breasts thinly into 2 inch strips. Pat dry and season lightly with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook for 3 to 4 minutes or until just cooked through. Remove from pan and keep warm.
Add onions, garlic, ginger and apples to skillet. Cook for 4 to 5 minutes or until softened. Add curry powder, cumin, salt and pepper. Cook for 1 minute.
Add apple juice and vinegar to skillet. Cover and cook for 3 to 4 minutes or until apples are tender. Stir in reserved chicken and heat through. Sprinkle with cilantro. Serve with rice or noodles.
Typed in MMformat by cjhartlin@email. Msn. Com
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