Cran-Apple Chicken Curry
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
From Chef James at Compliments
List of Ingredients
1 tbsp Canola Oil
1 onion, chopped 1
1 tbsp medium Indian curry paste
1/2 tsp each salt and pepper
1 ¼ lb skinless, boneless chicken thighs, chopped
1 tbsp all-purpose GF flour blend
1 Granny Smith apple, peeled and chopped
1/4 cup Dried and Sweetened Cranberries
3 - 4 cups Diced Tomatoes, drained
1 cup coconut milk
Recipe
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.
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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