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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is another great way to have apples served with your dinner, for anyone that loves apples. We all know how healthy they are, and there are a lot of recipes out there that include apples in a lot of different meals. Ingredients:
1 tablespoon canola oil |
1 onion, chopped |
1 tablespoon medium indian curry paste |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/4 lbs chicken thighs, boneless, skinless, chopped |
1 tablespoon all-purpose flour |
1 granny smith apple, peeled and chopped |
1/4 cup dried an sweetened cranberries |
1 (798 ml) can diced tomatoes, drained |
1 cup coconut milk |
Directions:
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 minutes. Increase heat to medium-high. Add chicken and sauté until browned, about 5 minutes. Bring mixture to a boil. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 minutes.
2. Sprinkle chicken evenly with flour. Stir in apples and cranberries; cook, stirring , for 1 minute. 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 minutes. Serve with brown rice.
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