This throw-together was deliciously spicy! If you prefer a little less heat, reduce the amount of curry powder and leave out the jalapeno. I usually make curry with coconut milk, but since I didn't have any on hand, I threw in a bit of shredded coconut as a topper. The sweetness of the coconut was a great addition!
Ingredients
2 tbsp olive oil
1 apple, peeled, finely diced
a handful of baby carrots, finely diced
1 red pepper, finely diced
5 cloves garlic, crushed
8-10 chicken thighs, cubed
1 cooking onion, finely chopped
3 tbsp curry powder
1 jalapeno, finely diced
2 tsp paprika
1/4 tsp dried ginger
1/2 cup water
1 14 oz can diced tomatoes, no added sodium (do not drain)
Directions
Heat oil over med-high heat in large pot. Add chicken, stirring occasionally until cooked through (about 10 minutes).
Reduce to med-heat; add water, garlic, paprika, ginger and curry powder, cook for 30 seconds to a minute until fragrant.
Add onions and cook 3-5 minutes, until onions become transparent.
Add pepper, carrots and apple cook for 2-3 minutes, stirring frequently.
Stir in tomatoes, cover with lid, reduce to low heat and cook for about 25 minutes or until desired thickness.
Finally, I stirred in about half a tsp of ginger mango chutney and a tsp of sweetened shredded coconut to taste.
No comments:
Post a Comment