Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp canola oil 15 mL
- 1 onion, chopped
- 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.