Curried Chicken With Apples

This is spicy, but not too spicy. It's full of flavor and no one ingredient is overpowering. I think it'd be great over plain rice. This is from an old Cooking Light cookbook (1987).

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 2  lbs boneless skinless chicken breasts
• 1⁄8 teaspoon pepper
•  cooking spray
• 1  medium cooking apple, peeled and chopped
• 1  medium onion, chopped
• 1⁄2 cup celery, chopped
• 3  garlic cloves, minced
• 1  cup water
• 1⁄4 cup raisins
• 2  teaspoons curry powder
• 2  teaspoons  orange rind
• 4  chicken bouillon cubes
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄4 cup  unsweetened orange juice
• 1  tablespoon cornstarch

Directions

1. Sprinkle chicken with pepper.
2. Spray a Dutch oven with cooking spray and put on a burner on medium heat.
3. Add chicken and brown on each side.
4. Remove chicken and set aside.
5. Rinse Dutch oven and recoat with cooking spray.
6. Add apple, onion, celery, and garlic.
7. Cook at medium heat stirring constantly until veggies are tender.
8. Stir in water and next 5 ingredients.
9. Return chicken to Dutch oven.
10. Bring to a boil.
11. Cover, reduce heat and simmer for 40 minutes or until chicken is tender.
12. Combine orange juice and cornstarch, stirring until blended.
13. Stir into Dutch oven. Bring to boil and cook 1 minute or until slightly thickened.