Coconut Curry Chicken With Apples
January 28, 2016
"A very healthy curry dish. Serve over a bed of basmati rice."
- Serving Size: 1 (328.2 g)
- Calories 525.5
- Total Fat - 32.8 g
- Saturated Fat - 18.4 g
- Cholesterol - 230.2 mg
- Sodium - 378.8 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 4.3 g
- Sugars - 7.4 g
- Protein - 44.3 g
- Calcium - 59.5 mg
- Iron - 3.9 mg
- Vitamin C - 29.4 mg
- Thiamin - 0.3 mg
Heat olive oil in skillet over medium to medium high heat.
Add chicken pieces and cook until both sides are lightly browned, about 2 minutes per side.
Remove chicken and keep warm.
Add onions, red pepper and garlic to the same skillet.
Cook and stir until veggies begin to soften, about 3 minutes.
Add ginger, curry powder, chili powder, turmeric and cinnamon.
Cook and stir for 1 more minute.
Add coconut milk, mango chutney, lemon zest and salt; mix well.
Stir in chicken pieces and apples or mango.
Cover and simmer over low heat for 15 minutes.
Add peas and cilantro.
Simmer, uncovered for 5 more minutes.
Tips & Variations
- Large, deep non-stick skillet with lid.