Coconut Curry with Chicken Thighs and Apples

Seared, boneless chicken, baked in a flavourful coconut curry sauce, accented with bits of apple and ginger. Serve with rice and a steamed green vegetable, such as snap peas.

Recipe - Quality Foods

Coconut Curry with Chicken Thighs and Apples

Prep Time20 Minutes

Servings6

Cook Time80 Minutes

Ingredients

12 boneless, skinless chicken thighs (about 1 to 1.2 kg)

salt and freshly ground black pepper, to taste

1 large red apple

2 tsp lime juice

3 Tbsp vegetable oil

1/2 medium onion, diced

2 tsp mild or medium curry powder

1/2 tsp paprika

1 to 2 tsp chopped fresh ginger

1 (400 mL) can coconut milk

1 Tbsp brown sugar

2 tsp cornstarch dissolved in 2 Tbsp water

lime slices and cilantro or mint sprigs, for garnish (optional)

Directions

Set out a 13- x 9-inch baking dish. Trim excess fat from chicken thighs, and then season with salt and pepper. Place the oil in a large skillet set over medium-high. When oil is hot, sear chicken, in batches, until golden brown, about 2 to 3 minutes per side. Set the seared pieces of chicken in the baking dish as you go along.

Preheat oven to 375 F. Core the apple (don’t peel it), cut into 1/2-inch cubes, set in a bowl and toss with the lime juice.

Drain all but 2 tsp oil/fat from the skillet you cooked the chicken in. Set the skillet over medium heat. Add the onions and cook and stir 2 minutes. Mix in the curry powder, paprika and ginger and cook 1 minute more. Mix in the coconut milk, brown sugar, apples and cornstarch/water mixture, bring to a simmer, and then pour over the chicken.

Cover chicken with foil and bake 45 to 50 minutes, until tender and flavourful. Serve chicken right from the baking dish or arrange on a platter. Garnish with lime slices and cilantro (or mint) sprigs, if using, and serve.

Options: For added colour and/or texture, you could sprinkle the chicken, just before serving, with pomegranate arils (seeds) and/or toasted, sliced almonds, to taste.

20 minutes

Prep Time

80 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

12 boneless, skinless chicken thighs (about 1 to 1.2 kg)

Island Farmhouse - Boneless Skinless Chicken Breast, 0.475 Kilogram

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$13.08 avg/ea$2.75/100g

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$5.99 was $6.49$3.86/100g

1 large red apple

Apples - Red Delicious, Large, 305 Gram

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$2.21 avg/ea$0.73/100g

2 tsp lime juice

ReaLime - Lime Juice Squeezers, 125 Millilitre

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$2.19$1.75/100ml

3 Tbsp vegetable oil

Crisco - Vegetable Oil, 1.18 Litre

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$10.69 was $10.99$0.91/100ml

1/2 medium onion, diced

Onions - White, Fresh, 420 Gram

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$2.77 avg/ea$0.66/100g

2 tsp mild or medium curry powder

Western Family - Curry - Powder, 130 Gram

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$5.49$4.22/100g

1/2 tsp paprika

Mccormick - Paprika, 35 Gram

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$5.89 was $6.99$16.83/100g

1 to 2 tsp chopped fresh ginger

Ginger Root - Fresh, 1 Pound

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$3.29/lb$0.73/100g

1 (400 mL) can coconut milk

Western Family - Premium Coconut Milk, 400 Millilitre

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$2.59$0.65/100ml

1 Tbsp brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$4.39$0.44/100g

2 tsp cornstarch dissolved in 2 Tbsp water

Fleischmann's - Canada Corn Starch, 454 Gram

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$4.49 was $4.69$0.99/100g

lime slices and cilantro or mint sprigs, for garnish (optional)

Limes - Fruit, Fresh, 1 Each

5 for $4

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$0.80 was $0.99

Directions

Set out a 13- x 9-inch baking dish. Trim excess fat from chicken thighs, and then season with salt and pepper. Place the oil in a large skillet set over medium-high. When oil is hot, sear chicken, in batches, until golden brown, about 2 to 3 minutes per side. Set the seared pieces of chicken in the baking dish as you go along.

Preheat oven to 375 F. Core the apple (don’t peel it), cut into 1/2-inch cubes, set in a bowl and toss with the lime juice.

Drain all but 2 tsp oil/fat from the skillet you cooked the chicken in. Set the skillet over medium heat. Add the onions and cook and stir 2 minutes. Mix in the curry powder, paprika and ginger and cook 1 minute more. Mix in the coconut milk, brown sugar, apples and cornstarch/water mixture, bring to a simmer, and then pour over the chicken.

Cover chicken with foil and bake 45 to 50 minutes, until tender and flavourful. Serve chicken right from the baking dish or arrange on a platter. Garnish with lime slices and cilantro (or mint) sprigs, if using, and serve.

Options: For added colour and/or texture, you could sprinkle the chicken, just before serving, with pomegranate arils (seeds) and/or toasted, sliced almonds, to taste.