1 pound boneless skinless chicken breasts, each cut into 4 diagonal pieces
1 small (1/2 cup) onion, chopped
1 small (1/2 cup) red bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
3/4 cup uncooked long grain rice
1/2 cup dried mixed fruit bits
1 tablespoon curry powder
1/2 teaspoon salt
1 (14-ounce) can chicken broth
1/4 cup cashews, coarsely chopped
Melt butter in 10-inch skillet until sizzling; add chicken pieces. Cook over medium heat, turning occasionally, 4-5 minutes or until browned. Remove chicken from skillet.
Place onion, bell pepper and garlic into same skillet; cook, stirring occasionally, 2-4 minutes or until crisply tender. Add all remaining ingredients except cashews; stir. Place chicken breasts over rice mixture.
Increase heat to high; cook 2-3 minutes or until mixture comes to a boil. Cover; reduce heat to low. Cook 15-20 minutes or until chicken reaches at least 165°F and juices run clear when pierced with a fork. Sprinkle with cashews.
Curry powder is not one spice, but a blend of several spices, herbs and seeds that creates a unique taste. In India, homemade curry’s intensity can vary from cook to cook and region to region. Premixed curry powder can be found in the spice section of your supermarket.