Cran-Apple Chicken Curry

Prep time: 10min
Total time: 40min
Serves 4
1 tbsp
Canola Oil
15 mL
Onion, chopped
1 tbsp
Medium Indian curry paste
15 mL
1/2 tsp
Each salt and pepper
2 mL
1 1/4 lb
Skinless, boneless chicken thighs, chopped
625 g
1 tbsp
All-purpose flour
15 mL
Granny Smith apple, peeled and chopped
1/4 cup
Dried and Sweetened Cranberries
60 mL
1 can
Diced Tomatoes, drained
796 mL
1 cup
Coconut milk
250 mL
¼ of the recipe
24 g
24 g
33 g


  1. Heat oil in a large, deep skillet or Dutch oven over medium heat. Add onion, curry paste, salt and pepper. Cover and cook, stirring occasionally, for 5 min. Increase heat to medium-high. Add chicken and sauté until browned, about 5 min. Bring mixture to a boil. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 min.

  2. Sprinkle chicken evenly with flour. Stir in apples and cranberries; cook, stirring, for 1 min. Add tomatoes and coconut milk. Bring to a boil; reduce heat to medium and simmer until sauce is thickened and chicken is fully cooked, about 20 min. Serve with brown rice.