Makes 6 Servings
2 1/4 pounds boneless, skinless chicken thighs, 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 each curry powder and chili powder
1/2 tsp each ground turmeric and ground cinnamon
1 can (14 oz) light coconut milk
1/4 cup mango chutney
1 tsp lemon peel
1/2 tsp salt
1 cut peeled, cored and chopped Golden Delicious apples
1/2 cup frozen green peas
2 tsp cilantro
Cooked Basmati Rice
1. Place a large, deep, non-stick skillet (with a lid) over medium-high heat. Add chicken pieces and cook until both sides are lightly browned. Remove chicken and keep warm.
2. Add onions, red pepper, and garlic to the same skillet. Cook and stir until vegetables begin to soften (about 3 minutes). Add gingerroot, curry powder, chili powder, turmeric and cinnamon. Cook and stir for 1 minute more. Add coconut milk, mango chutney, lemon peel, 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 5 minutes more.
3. Serve hot with hot basmati rice.
Recipe taken and modified from