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Preparation Time : 10
Cook Time : 25
Total Time : 35
12 boneless skinless chicken thighs, each thigh cut in half (about 2 1/4 lbs)
1cup chopped onion
1cup chopped red bell pepper
2teaspoons minced garlic
1 1⁄2 teaspoons curry powder
1 1⁄2 teaspoons chili powder
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon ground cinnamon
1 (14 ounce) can light coconut milk
1⁄4 cup mango chutney
1 lemon, zest of, only
1⁄2 teaspoon salt
1cup peeled cored and chopped golden delicious apple (aim for 1-inch pieces, any smaller and they turn to mush)
1⁄2 cup frozen green pea
2tablespoons minced fresh cilantro
non-fat cooking spray
Spray large, deep skillet with cooking spray and place over medium-high heat; add chicken pieces and cook until lightly until both sides are lightly browned, about two minutes per side. Remove chicken and keep warm.
Add onions, red pepper and garlic to the same skillet. Cook and stir until vegetables begin to soften, about three minutes. Add curry powder, chili powder, turmeric and cinnamon. Cook and stir for one more minute. Add coconut milk, mango chutney, lemon zest and salt. Mix well. Stir in chicken pieces and apples. Cover and simmer over low heat for 15 minutes. Add peas and cilantro. Simmer, uncovered, for five more minutes.
Serve hot on a bed of basmati rice.
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