Curried Chicken With Apple

• 12 ounces whole onion or 11 ounces chopped, ready-cut onion
• 2 teaspoons canola oil
• 1 clove garlic
• 1 large stalk celery or 2 ounces chopped celery
• 1 large tart apple
• 8 ounces skinless, boneless chicken breasts
• Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 18 teaspoon cayenne
• 1/2 teaspoon turmeric
• 1/2 cup no-salt-added chicken stock
• 18 teaspoon salt

1. Chop whole onion.
2. Heat canola oil in nonstick skillet until very hot.
3. Reduce heat to medium high, and add oil.
4. Saute onion until it begins to soften.
5. Mince garlic, and add to onion as it cooks.
6. Chop celery and apple.
7. Add to onion and garlic; cook a couple of minutes.
8. Wash, dry and cut chicken into cubes.
9. Grate ginger; add to the pan with cumin, coriander, cayenne and turmeric, and cook 30 seconds.
10. Push the ingredients to one side, and brown chicken pieces on both sides.
11. Then, stir all ingredients together and add stock.
12. Cover and cook over medium-high heat, bringing to boil.
13. Season with salt.
14. Serve with cranberry chutney or chutney of choice.

onion, canola oil, clove garlic, stalk celery, apple, skinless, ground cumin, ground coriander, cayenne, turmeric, nosalt, salt

Taken from cooking.nytimes.com/recipes/7903 (may not work)