Stephen Ceideburg 2 tb Vegetable oil, divided

2 md Onions, cut into 1/2-inch

-chunks 2 Carrots, cut into 1/2-inch

-chunks 3 Cloves garlic, coarsely

-chopped 1 Apple *

1 lb Boneless, skinless chicken

-breasts ** 2 To 3 teaspoons curry powder

1/2 ts Ground cumin

1/2 ts Ground ginger

1/4 ts Cayenne pepper

Salt and pepper, to taste 1/3 c Reduced-sodium chicken broth

1 c Rinsed whole seedless green

-grapes 2 tb Dark or golden raisins

2 c Plain low-fat yogurt, at

-room temperature Hot cooked Texmati rice 1/4 c Chopped unsalted dry roasted

-peanuts * peeled, cored and cubed Golden Delicious or Granny Smith apple ** and/or thighs cut into 1-inch pieces Canned reduced-sodium chicken broth is convenient to keep on hand. You can freeze leftover broth from opened cans in small plastic storage containers in 1/3 or 1/2-cup portions. Preparation time: 15 minutes. Cooking time: 20 minutes. Heat 1 tablespoon oil in large, deep skillet with cover. Add onions, carrots and garlic. Cook, stirring, over medium heat until vegetables are golden, about 5 minutes. Stir in apple. Transfer vegetables to side dish. Add remaining 1 tablespoon oil to skillet. Add chicken and cook over medium-high heat just until browned on both sides, about 5 minutes. Sprinkle with curry, cumin, ginger, cayenne, salt and pepper. Stir to blend well. Add reserved cooked vegetables, broth, grapes and raisins. Cover and cook over low heat, stirring once or twice, just until flavors are blended and chicken is cooked through, about 10 minutes. Remove skillet from heat and gradually stir in yogurt. Do not place yogurt over heat source or it will curdle. Spoon chicken mixture over hot cooked rice and sprinkle with peanuts. Makes 4 servings. From the Oregonian's FOODday, 1/26/93. Posted by Stephen Ceideburg