- Prep Time
- 10 mins
- Total Time
- 40 mins
- 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
Method
- 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.
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