2      tablespoons   all-purpose flour
   1      tablespoon    curry powder
     1/2  teaspoon      salt
   1      pound         boneless skinless chicken breast halves -- in
3/4-1" pieces
   1      tablespoon    vegetable oil
   1 1/4  cups          apple juice
   2      cups          sweet potato -- peeled/cubed
   1                    fresh mild chili -- (3-4" long)
                        -chopped
   2      tablespoons   apple jelly
Mix flour, curry powder and salt in heavy-duty resealable plastic bag. Add
chicekn; seal bag and shake until chicken is evenly coated.
Heat oil in 12 inch nonstick skillet over Medium-High heat. Add chicken;
stir-fry 2-3 minutes or until brown.
Stir any remaining flour mixture into apple juice. Stir apple juice, sweet
potatoes and chili into chicken.
Cover and cook 10-15 minutes, stirring occasionally, until chicken is no
longer pink in center and potatoes are tender. Stir in jelly until melted.
Can garnish with fresh chives, chutney or chicken peanuts and serve over
couscous, if desired.
Makes 4 servings.
Per serving: 325 calories, 7 g fat, 65 CFF, 60 mg. choolesterol, 360 mg
sodium, 41 g carbohydrate, 27 g protein
Diet Exchanges: 2 1/2 starch, 3 very lean meat, 1/2 fat
Substitution: If you like spicy food, use Madras curry powder.
Betty Crocker New Chicken Cookbook #141, p. 60
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