Puff Pastry-Covered Curried Chicken

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1 tablespoon oil
1 Granny Smith apple, chopped
1 onion, chopped
1 teaspoon minced garlic
1 tablespoon oil
4 boneless, skinless chicken breasts, cut into strips
2 tablespoons flour
1 (15-ounce) can diced tomatoes
½ cup raisins
1 tablespoon curry
1 sheet frozen puff pastry, thawed just before using

Preheat oven to 400 degrees. Heat oil in medium skillet over medium0high heat and sauté apple, onion and garlic. Cook until softened – 3 to 5 minutes. Remove from heat. Add remaining oil to pan and add chicken. Cook until browned – just over 5 minutes. Add flour, stirring to coat. Add tomatoes and cook until thickened – about 2 to 3 minutes. Add raisins, curry powder and apple mixture. Reduce heat to low and simmer for about 5 minutes. Pour into 2-quart baking dish. Roll out puff pastry so that it is slightly larger than baking dish. Place over chicken and press edges against sides of dish to seal. Cut slits in pastry for venting. Bake until golden – about 35 to 45 minutes.

For curried chicken in a totally different incarnation, try this Braised Curry Chicken.

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