Ingredients:
1 Cup uncooked white rice
1 medium onion
1 lb. chicken breast strips
2 Tablespoons butter or margarine
2 cloves garlic, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 Cup raisins
2 apples, cored and chopped
2 teaspoons chicken bouillon granules
1/2 cup plain nonfat yogurt
1-1/4 Tablespoons all-purpose flour
Directions:
Cook the rice according to the package directions. Slice the onion thinly and cut the chicken into small cubes. Heat the butter or margarine, garlic, curry powder and ginger in a medium skillet over medium heat. Add the chicken and cook for 2 minutes while stirring. Add the onion, raisins and 3/4 of the chopped apple. Cook and stir for 3 more minutes. Stir in the chicken bouillon and 1/4 cup of water. Reduce the heat to low and cook with the cover on for 2 minutes. In a small bowl, combine the yogurt and flour, then mix in several tablespoons of liquid from the skillet. Stir the yogurt mixture back into the skillet. Cook and stir just until the mixture begins to boil. Serve the chicken curry over the rice, garnishing with the remaining chopped apple. Serves 4.