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2 tablespoons all purpose flour
1 tablespoon curry powder
1/2 teaspoon salt
1 pound boneless skinless chicken breast halves, cut into 3/4 to 1 inch pieces
1 tablespoon vegetable oil
1 1/4 cups apple juice
2 cups cubed and peeled sweet potatoes
1 fresh mild chili (about 3 to 4 inches in length), chopped
2 tablespoons apple jelly


Mix flour, curry powder and salt in heavy-duty resealable plastic bag. Add chicken; seal bag and shake until chicken is evenly coated.

Heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown. Stir any remaining flour mixture into apple juice. Stir apple juice, sweet potatoes and chili into chicken.

Cover and cook 10 to 15 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in jelly until melted.

Betty's Tip
Serve on a mound of hot, cooked couscous or rice. Top with chopped fresh chives, chutney or chopped peanuts or put them in small bowls and let everyone choose their own toppings.


From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.