Easy Fruited Chicken Curry

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Washington Post

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Ingredients

1 cup regular or low-sodium chicken broth

1 1/2 teaspoons low-sodium soy sauce

1 1/4 teaspoons ground coriander

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon salt, plus additional to taste

2 1/2 tablespoons peanut or corn oil

1 1/3 to 1 1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch cubes

4 to 5 scallions (white and light-green parts), cut into 1/2-inch lengths

2 teaspoons peeled, finely chopped fresh ginger root

1 tablespoon white flour

1 medium (about 8 ounces) Golden Delicious or Grimes Golden apple, peeled, cored and diced

1 medium (about 8 ounces) slightly underripe Bosc or Bartlett pear, peeled, cored and diced

1/3 cup golden or dark raisins (optional)

1 tablespoon curry powder

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