Name: Indian Appleous 500
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 12 boneless skinless chicken thighs, each thigh cut in half (about 2 1/4 lbs); 1 cup chopped onion; 1 cup chopped red bell pepper; 2 teaspoons 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; 1 cup 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; 2 tablespoons minced fresh cilantro; non-fat cooking spray

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Recipe by FLKeysJen

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This healthy curry dish is the perfect high-performance fuel! For a different flavor, substitute fresh mango for the apple. Adapted from Eat, Shrink & Be Merry.

Ready In:: 35mins
Serves:
Units:

Nutrition Information

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ingredients

12 boneless skinless chicken thighs, each thigh cut in half (about 2 1/4 lbs)
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons 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
1 cup 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
2 tablespoons minced fresh cilantro
non-fat cooking spray

directions

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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RECIPE MADE WITH LOVE BY

@FLKeysJen

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@FLKeysJen

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"This healthy curry dish is the perfect high-performance fuel! For a different flavor, substitute fresh mango for the apple. Adapted from Eat, Shrink & Be Merry."

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review by rpgaymer

7/15/2013

This was a very good tropical-flavored curry. It reminded me more of a Thai or Jamaican curry more than an Indian one, but I like curries of all kinds anyway. Instead of using chicken thighs, I diced some chicken tenders that I had in the freezer. I also added minced ginger and a chopped serrano pepper in with the onions. I went with a mango instead of an apple in here, and liked it.
tweak by rpgaymer

7/15/2013

This was a very good tropical-flavored curry. It reminded me more of a Thai or Jamaican curry more than an Indian one, but I like curries of all kinds anyway. Instead of using chicken thighs, I diced some chicken tenders that I had in the freezer. I also added minced ginger and a chopped serrano pepper in with the onions. I went with a mango instead of an apple in here, and liked it.
photo by rpgaymer

7/15/2013
review by c1plas

10/6/2012

I like the original recipe from the book with 1 1/2 T of grated ginger root. I also add a few shakes of red pepper flakes for added heat and I put on Jasmine Rice cuz I like the taste best with this dish.
review by Studentchef

8/20/2012

Amazing! Amazing! Amazing! The blend of spices worked really well with the chicken and apples, and the coconut milk. Nothing was overwhelming, but you could still taste everything very well, which is just awesome! Will be making this again!