from Eat, Shrink & Be Merry
- 12 boneless, skinless chicken thighs (about 2 1/4 lbs/1 kg), each thigh cut in half
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 2 tsp minced garlic
- 1 1/2 Tbsp grated gingerroot
- 1 1/2 tsp curry powder
- 1 1/2 tsp chili powder
- 1/2 tsp tumeric
- 1/2 tsp ground cinnamon
- 1 can (14 oz/398 ml) light coconut milk
- 1/4 cup mango chutney
- grated zest of one lemon
- 1/2 tsp salt
- 1 cup peeled, cored, and chopped Golden Delicious apples – Cut into 1 inch pieces
- 1/2 cup frozen peas
- 2 Tbsp minched fresh cilantro
Spray a large, deep non-stick skillet (with lid) with cooking spray & place over medium high heat. Add chicken & cook until both sides are lightly browned. About 2 minutes per side. Remove chicken and keep warm
Add onions, red pepper and garlic to the skillet. Cook and stir until vegetables begin to soften. Add gingerroot, curry powder, chili powder, tumeric and cinnamon. Cook and stir for 1 minute. Add coconut milk, mango chutney, lemon zest and salt. Mix well. Stir in chicken pieces and apples. Cover and simmer on low heat for 15 minutes. Add peas and cilantro. Simmer uncovered for 5 more minutes.
Serve hot with rice.
Makes 6 servings
Recipe Notes: Okay, I think this makes more like 5 servings but I may not have had exactly 12 chicken thighs so that could be the difference. Also, I didn’t have fresh cilantro so I didn’t add it. This recipe is spicy without being to hot. Even if you don’t normally like spicy food, I would give this a try. You just might like it….because it is YUMMY.
As always, check out Shan’s blog to see what else is cooking this Wednesday.