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
6
Servings
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.
