Ingredients:
6 teaspoons olive oil
1/2 cup chopped red onion
1/2 cup slivered almonds
2 cloves garlic, minced
1 pound skinless, boneless chicken breasts, cut into 2-inch pieces
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups reduced-sodium chicken broth
2 cups green cabbage, cut into 2 inch pieces
2 Yellow Delicious apples, cored and diced
1/4 cup chopped fresh cilantro
1 cup quinoa, cooked according to package directions

Instructions:
Heat olive oil in a large nonstick skillet over medium heat. Add onion, almonds and garlic and sauté 2 minutes, until nuts are golden. Add chicken and sauté 3 minutes, until golden brown on all sides.

Add curry, coriander, salt, and pepper. Stir and coat. Add broth; bring to boil. Add cabbage; reduce heat to medium-low and simmer 10 minutes, until chicken is cooked through and liquid is reduced. Add apples and simmer 1 minute to heat through.

Remove from heat and stir in cilantro. Serve over quinoa.

Reference:Shape Magazine; August 2002 Volume 22 Number 3

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