Cran-Apple Chicken Curry
Prep Time
Serves
Cooking Mode
1 tbsp canola oil
1 onion, chopped
1 tbsp medium Indian curry paste
½ tsp each salt and pepper
1 ¼ lb skinless, boneless chicken thighs, chopped
1 tbsp all-purpose flour
1 Granny Smith apple, peeled and chopped
¼ cup dried cranberries
1 can diced tomatoes, drained
1 cup coconut milk
1 tbsp canola oil
1 onion, chopped
1 tbsp medium Indian curry paste
½ tsp each salt and pepper
1 ¼ lb skinless, boneless chicken thighs, chopped
1 tbsp all-purpose flour
1 Granny Smith apple, peeled and chopped
¼ cup dried cranberries
1 can diced tomatoes, drained
1 cup coconut milk
Directions
1Heat 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.
2Sprinkle 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.
Tips
1
Apple IQ: Pomology is the science of apple growing.
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Personal Note
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