food friday: curried chicken

2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
2 tsp. curry powder
1 tsp. kosher salt
1/2 tsp. pepper
1 c. chicken broth
1 heaping c. thinly sliced celery
1 heaping c. coarsely chopped apple (I used a little more than 1 large apple)
1 tbsp. cornstarch
2 c. hot cooked rice
Optional: chutney (i don't know what that is), raisins, coconut, peanuts

Rinse, dry and cut chicken into 1-inch pieces. In a large pan, heat oil over medium-high heat. Add curry powder; cook and stir for about 30 seconds. Add chicken, salt and pepper; cook and stir until chicken is brown. Slowly add broth, celery, onion and I added another 1/8 tsp. of pepper. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Add apple. Cover and cook for another 5 minutes. Combine cornstarch and 1/4 c. really cold water; add to pan. Cook and stir until thick and bubbly. Cook for 2 minutes more. Serve with rice and optional condiments. We only had peanuts so that's all we added. (I would also add a little more salt to the finished product, but that's just me.)

Nutritional Value: About 280 calories and 7 g. total fat