1/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1-1/2 teaspoons canola oil, divided
1/3 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped green pepper
1/2 cup chopped peeled apple
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 to 1-1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon minced fresh parsley
In a large saucepan coated with cooking spray, cook chicken in 1/2 teaspoon oil for 4-5 minutes or until juices run clear. Remove chicken and set aside.
In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened.
Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.