Chicken Apple Curry
If you are looking to crush a curry craving quickly, this is the dish for you! This mild curry dish utilizes pantry staples to get a nutrient rich dinner on the table fast for you and your family. Serve over cauliflower rice or with whole wheat naan for an extra serving of vegetables or for more whole grains!
Serves 6
Chef Tip: Prep time: 15 minutes | Cooking time: 25 minutes
Variety Tip: *Gala, Northern Spy and Honeycrisp apples all work well in this recipe
Ingredients
| 1 tsp | vegetable oil | (5 mL) |
| 1 | medium onion, finely diced | |
| 2 cups | diced Ontario apples* | (500 mL) |
| 1/4 tsp | each salt and pepper | (1 mL) |
| 3 tbsp | yellow curry powder | (45 mL) |
| 1 lb | boneless, skinless chicken breast, diced | (500 g) |
| 2 tbsp | all-purpose flour | (30 mL) |
| 1 | 540 mL can chickpeas, drained and rinsed | (19 fl oz) |
| 1 | green pepper, seeded and diced | |
| 1 | 769 mL can diced tomatoes | (28 fl oz) |
Directions
Heat oil in a large pot over medium-high heat. Stir in onions, apples, salt, pepper and curry powder. Cook stirring for 2 minutes.
Stir in chicken and flour, cook for 4 minutes. Mix in chickpeas and green pepper, cook for 2 minutes. Pour in tomatoes, turn heat to medium and cook for 15 minutes stirring occasionally. Serve with rice, cauliflower rice or whole wheat naan bread.
Nutrition facts per serving:
Calories 351 | Total Fat 5.3 g | Saturated Fat 0.3 g | Cholesterol 84 mg | Sodium 709 mg | Potassium 785 mg | Carbohydrates 42 g | Fibre 8.8 g | Total Sugars 13 g | Protein 34 g | Calcium 65 mg | Iron 3 mg
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