Apple Chicken Curry
When she was in college, my daughter introduced me to curry dishes. Now we love the aroma of apples simmering with chicken, curry and coconut milk. —Dawn Elliott, Greenville, Michigan
Ingredients
- 4 boneless skinless chicken thighs (about 1 pound)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 medium sweet red pepper, julienned
- 1 small onion, halved and thinly sliced
- 3 teaspoons curry powder
- 2 garlic cloves, minced
- 2 medium Granny Smith apples, cut into 3/4-inch pieces
- 1 cup frozen peas
- 1 cup light coconut milk
- 2 cups hot cooked brown rice
Directions
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1Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove from pan.
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2Add red pepper and onion to skillet; cook and stir 5 minutes. Stir in curry powder and garlic; cook 1 minute longer. Stir in apples, peas, coconut milk and remaining salt.
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3Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°. Serve with rice.
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