Ingredients
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes3 teaspoons canola oil, divided3/4 cup chopped onion1/2 cup chopped carrot1/2 cup chopped celery1/2 cup chopped green pepper1 cup chopped peeled apple2 tablespoons all-purpose flour1/4 teaspoon salt2 cans (14-1/2 ounces each) reduced-sodium chicken broth1/4 cup tomato paste2 to 3 teaspoons curry powder1 teaspoon ground ginger1/4 to 1/2 teaspoon crushed red pepper flakes2 tablespoons minced fresh parsley
Preparation
In a large saucepan coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes or until no longer pink. Remove chicken and set aside.
In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened.
Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.
