- 5 teaspoons curry powder
- 1 teaspoon ground nutmeg
- 1 pound boneless skinless chicken breast halves
- 2 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh ginger root
- 1/2 teaspoon lemon peel
- 1 1/2 cups mushrooms, sliced
- 2 cups sweet red or yellow pepper strips
- 1 1/2 cups apple juice
- 1/4 cup apple cider vinegar
- 4 teaspoons sugar
- 2 cups jicama, peeled and julienned
- 1/2 cup water
- 1 tablespoon cornstarch
- In a pot, combine curry and nutmeg. Warm spices over medium heat, stirring constantly, until they become fragrant, 1 to 2 minutes. Scrape the spices into a bowl. Add chicken and toss until well coated. Let stand for 15 minutes.
- Coat the pot with nonstick spray, and stir-fry onions, garlic, gingerroot and lemon peel over medium-high heat until onions are lightly browned, about 3 minutes. Add mushrooms and peppers; stir-fry for 3 minutes. Transfer to a bowl.
- Recoat pot with nonstick spray. Stir-fry chicken and spice mixture until chicken is browned, about 5 minutes. Add juice, vinegar and sugar. Bring to a boil. Reduce heat to low. Cover and simmer until chicken is cooked through, about 10 minutes. Stir in jicama and cooked vegetables.
- In a bowl, whisk water and cornstarch. Add to stew. Cook, stirring constantly, until stew thickens and boils. Cook for 1 minute.