Apple Chicken Curry

Name: Apple Chicken Curry
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

12 ingredients

3 steps

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

1

Sprinkle 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.
2

Add 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.
3

Return 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.