Kickin' Red Curry Chicken
Serving Size / Yield
- 3 Tbs. flour
- 1 Tbs. red curry powder
- ½ tsp. garlic powder
- 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
- 1 Tbs. canola oil
- 1 ½ C. yellow apples, skin-on, diced
- 1 C. onion, chopped
- 1 Tbs. packed light brown sugar
- 1 tsp. garam masala
- 14 oz. fat-free half-and-half
- 2 tsp. coconut extract
- 2 tsp. instant flour (Wondra) or arrowroot
Mix together the flour, curry and garlic powder in a plastic resealable bag. Add in the chicken and shake the bag until the chicken is coated.
Heat the canola oil in a large skillet for a few minutes. Pour in the chicken and continue to cook for about 6 minutes. Lower the heat and add in the apple and onion. Continue to cook for about 2-3 more minutes. Pour in the sugar, garam masala, half-and-half and coconut extract. Cover the skillet and continue cooking for 5 minutes.
Separate about ¼ of the cooking liquid and mix it with the arrowroot. Pour the liquid back into the skillet and mix well. Continue cooking until the sauce has thickened.