Chicken and Apple Curry with Tropical Toppings

By The Canadian Living Test Kitchen

34 people added this to their Recipe Box

Chicken and Apple Curry with Tropical Toppings

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	430430 cal
pro	30 g30g pro
total fat	24 g24g total fat
carb	28 g28g carb

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.

Ingredients

6 chicken legs , skinned6 6chicken legchicken legs, skinned
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1 tsp salt 1 1tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3 cloves garlic , minced3 3cloves garlic, minced
1 tbsp chopped gingerroot 1 1tbsp tbspchopped gingerroot
2 onions , chopped2 2oniononions, chopped
2 tbsp curry powder 2 2tbsp tbspcurry powder
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1 can (10 oz/284 mL) stewed tomatoes 1 1can (10 oz/284 mL) can (10 oz/284 mL)stewed tomatoes
1 can (14 oz/398 mL) coconut milk 1 1can (14 oz/398 mL) can (14 oz/398 mL)coconut milk
3 apples , cored and chopped3 3appleapples, cored and chopped
1 tbsp brown sugar 1 1tbsp tbspbrown sugar
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander or parsley

Preparation

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.