Curried chicken with harvest fruit
9
- Prep Time10 min
- Total Time10 min
- Makes3 to 4 servings
© Royalty-Free/Masterfile
Ingredients
1 apple, cored
1 pear, cored
1 onion
1 tbsp mild or hot Indian curry paste
1/2 tsp ground cumin
1/4 tsp salt
1/2 cup coconut milk or chicken broth
1 cup fresh or frozen cranberries
8 skinless, boneless chicken thighs
1 green onion, sliced (optional)
Instructions
Chop apple, pear and onion into small pieces. Coat a large frying pan with vegetable oil. Set over medium-high heat. Add fruit, onion, curry paste, cumin and salt. Reduce heat to medium. Stir often, until onion is soft, 5 to 8 min.
Stir in broth and cranberries. Add chicken and spoon some of the sauce overtop. Bring to a boil. Cover and reduce heat to medium-low. Simmer, turning chicken halfway through, until springy when pressed, 12 to 15 min. Stir in green onion.
Nutrition (per serving)
Calories 244, Protein 22.9g, Carbohydrates 17.7g, Fat 9.2g, Fibre 3.6g, Sodium 465mg.
Cranberries, apples and pears lend a sweet edge to this saucy curry.
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