Yield: 4 portions

Ingredients:
2 pounds skinless chicken breast, cut into large cubes
2 Tablespoons curry powder
48 ounces chicken broth, low sodium or water
1 pound new potatoes, large cubed
2 carrots, peeled and cubed
5 spears celery, large cubed
1 onion, diced
2 ounces cornstarch + 2 ounces water
4 Granny Smith apples, peeled, cored and cubed
2 Tablespoons fresh cilantro, chopped

Method:
Combine curry and liquid in a large pot and bring to a boil. Add potatoes, carrots, celery, onions and boil again. Simmer for 20 minutes. Mix the 2 Tablespoons cornstarch and the 2 Tablespoons cold water together in a separate bowl until creamy. This is your natural thickening agent. Add to the stew, stirring continuously. This solution should thicken the stew to soup consistency (heavy nape.) Add cubed apples and bring to a final boil. Pull stew off heat, add chicken and cilantro and let braise for 10 minutes until chicken is cooked but tender. Serve on a bed of steamed brown rice.

Nutritional Value Per Portion —
Calories: 701 Protein: 74.6g Carbohydrates: 101.5g Fat: 8.6g