Cran-Apple Chicken Curry

  • Prep Time 10 min
  • Total Time 40 min
  • Serves: 4

Ingredients

  • 1 tbsp canola oil 15 mL
  • 1 onion, chopped 1
  • 1 tbsp medium Indian curry paste 15 mL
  • 1/2 tsp each salt and pepper 2 mL
  • 1 1/4 lb skinless, boneless chicken thighs, chopped 625 g
  • 1 tbsp all-purpose flour 15 mL
  • 1 Granny Smith apple, peeled and chopped 1
  • 1/4 cup dried cranberries 60 mL
  • 1 can diced tomatoes, drained 796 mL
  • 1 cup coconut milk 250 mL

Directions

  • Step 1

    Heat oil in a large, deep skillet or Dutch oven over medium heat. Add onion, curry paste, salt and pepper. Cover and cook, stirring occasionally, for 5 min. Increase heat to medium-high. Add chicken and sauté until browned, about 5 min. Bring mixture to a boil. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 min.

  • Step 2

    Sprinkle chicken evenly with flour. Stir in apples and cranberries; cook, stirring, for 1 min. Add tomatoes and coconut milk. Bring to a boil; reduce heat to medium and simmer until sauce is thickened and chicken is fully cooked, about 20 min. Serve with brown rice.

Tip

Apple IQ: Pomology is the science of apple growing.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 460
  • Fat 24 g
  • Carbs 24 g
  • Protein 33 g

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