Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 large sweet onion, halved and sliced2 tablespoons canola oil3 garlic cloves, minced2 medium tart apples, peeled and sliced1/2 cup water1 teaspoon salt1 teaspoon ground coriander1 teaspoon minced fresh gingerroot1/2 teaspoon ground turmeric1/4 teaspoon cayenne pepper1 can (14-1/2 ounces) diced tomatoes, drained1 jalapeno pepper, seeded and chopped2 tablespoons minced fresh cilantroHot cooked rice
Preparation
In a large skillet or wok, stir-fry chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the apples, water and seasonings.
Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with rice.
