Coconut Curry Chicken

• 4 (4 ounce) boneless skinless chicken breast halves
• 1 teaspoon curry powder
• 12 teaspoon ground cumin
• 2 garlic cloves, minced
• 1 small yellow onion, chopped (about 1/2 cup)
• 1 small granny smith apple, chopped (about 1/2 cup)
• 1 cup chicken broth
• 12 cup nonfat plain yogurt
• 2 tablespoons dark raisins
• 2 tablespoons shredded unsweetened flaked coconut
• 2 tablespoons chopped fresh cilantro

1. Spray large non-stick skillet with vegetable cooking spray.
2. Heat skillet over medium heat.
3. Add chicken; cook, turning once, until cooked through and no longer pink, about 10 minutes.
4. Place chicken on a serving platter.
5. Cover with foil and keep warm.
6. Reduce heat to low.
7. Add curry powder and cumin to skillet.
8. Cook, stirring constantly, for 1 minute.
9. Add garlic, onion, and apple.
10. Cook, stirring, until vegetables are softened, about 5 minutes.
11. Add broth to skillet; bring to a boil.
12. Simmer until thickened, aout 5 minutes.
13. In a blender or food processor fitted with the metal blade, process broth mixture and yogurt until smooth.
14. Spoon sauce over chicken.
15. Sprinkle raisins, coconut, and cilantro on top of chicken.
16. Serve immediately.

chicken breast halves, curry powder, ground cumin, garlic, yellow onion, granny smith apple, chicken broth, nonfat plain yogurt, dark raisins, coconut, fresh cilantro

Taken from www.food.com/recipe/coconut-curry-chicken-342313 (may not work)