Curried Apples and Soy Chicken - Indian

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Curried Apples and Soy " Chicken " - Indian

 

2 Tbs. vegetable oil

1 1/2 tsp. ground turmeric

2 tsp. curry powder, hot or mild, or to taste

1 onion, chopped

1 Tbs. grated fresh ginger

3/4 cup apple juice or apple cider

2 Tbs. cornstarch

1 6-oz. pkg. soy “chicken†strips

8 oz. sliced mushrooms

1 apple, cored and diced, skin on

1/2 cup dry-roasted peanuts, for garnish

 

 

 

 

 

Heat oil in large skillet over medium heat, and stir in turmeric and curry

powder. Sauté 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes

more.

Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture

and apple juice into skillet, and add “chicken†strips, mushrooms and apple.

Cook until mixture thickens slightly, 7 to 10 minutes.

To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as

garnish.

 

SERVES 4

 

Source: Vegetarian Times Issue: October 1, 2003 p.56

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 310, Protein: 14g, Total fat:

18g, Carbs: 30g, Cholesterol: mg, Sodium: 240mg, Fiber: 7g, Sugars: 14g

 

A hint of India peeks through in this hearty apple-and-“chicken†dish,

spiked with lashes of hot—or mild—curry powder.. Serve over Indian basmati

rice, and pass with yogurt and flat Indian bread.

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