Chicken Curry In A Hurry

• 2 Tbsp. curry powder
• 1 tsp. cumin
• 3/4 tsp. salt
• 1/4 tsp. fresh ground pepper
• pinch of cloves
• 2 Tbsp. water
• 1 tsp. minced garlic
• 1 tsp. tomato paste
• 1 Tbsp. vegetable oil
• 2 c. finely chopped onions
• 8 boneless, skinless chicken thighs, halved (1 1/4 lb.)
• 1 Golden Delicious apple, cored and cut into 1-inch pieces
• 1 c. sliced carrots, cut into 1/2-inch pieces
• 3/4 c. chicken broth
• 1 c. frozen peas, thawed
• 1 c. long grain rice or couscous, cooked

1. Combine the curry powder, cumin, salt, pepper, cloves, water, garlic and tomato paste in a small bowl.
2. Stir until blended; set aside.
3. Heat the oil in a Dutch oven over high heat.
4. Add the onions and cook, stirring occasionally, until tender, about 3 to 4 minutes.
5. Add the spice mixture; cook until fragrant, about 1 minute.
6. Add the chicken, apple, carrots and broth.
7. Reduce heat and simmer, covered, stirring occasionally, until chicken is cooked and vegetables are tender, about 12 to 14 minutes.
8. Stir in the peas and heat through.
9. Serve with cooked rice or couscous. Yield:
10. 4 servings.

curry powder, cumin, salt, fresh ground pepper, cloves, water, garlic, tomato paste, vegetable oil, onions, chicken, golden delicious apple, carrots, chicken broth, frozen peas, long grain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287685 (may not work)