Chicken and Apple Curry with Tropical Toppings
This recipe makes 6 servings
|Per serving: about||-|
|total fat||24 g|
- Portion size: 6
Surround this mildly spicy dish with a selection of toppings: toasted coconut, mango chutney, raisins, sliced banana, toasted slivered almonds, and yogurt with chopped cucumber and mint.
- 6 6chicken legchicken legs, skinned
- 1/4 cup 1/4cupall-purpose flour
- 1 tsp 1tspsalt
- 1/2 tsp 1/2tsppepper
- 2 tbsp 2tbspvegetable oil
- 3 3cloves garlic, minced
- 1 tbsp 1tbspchopped gingerroot
- 2 2oniononions, chopped
- 2 tbsp 2tbspcurry powder
- 1/2 tsp 1/2tspcinnamon
- 1/4 tsp 1/4tspground cumin
- 1 can (10 oz/284 mL) 1can (10 oz/284 mL)stewed tomatoes
- 1 can (14 oz/398 mL) 1can (14 oz/398 mL)coconut milk
- 3 3appleapples, cored and chopped
- 1 tbsp 1tbspbrown sugar
- 1/4 cup 1/4cupchopped fresh coriander or parsley
Separate chicken into thighs and drumsticks. In paper bag, combine flour, salt and pepper; shake chicken in mixture to coat lightly. Set aside.
In large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; brown chicken, in batches if necessary, for about 5 minutes on each side. Remove from skillet and set aside.
Add remaining oil, garlic, ginger and onions to skillet; cook, stirring, over medium heat for about 3 minutes or until onions are softened. Stir in curry powder, cinnamon and cumin; cook for 1 minute. Add tomatoes and coconut milk, stirring to scrape up spices; bring to boil. Return chicken to pan. Reduce heat to low; cover and cook, turning once, for 15 to 20 minutes or until juices run clear when chicken is pierced with fork. Add apples and sugar. Bring to boil over medium-high heat; cook, uncovered, for 5 minutes or until apples are tender. (Can be frozen for up to 1 month; thaw in refrigerator for 24 hours before continuing.) To reheat, cover and cook over medium-low heat, stirring often, for about 20 minutes. Stir in coriander.