Curried Chicken with Fruits

152 Reviews
93% would make this recipe again

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Preparation : 10 min Cooking : 35 min
370 calories/serving

Ingredients

1 1/2 tbsp canola oil 23 mL
10 chicken thighs, boneless, skinless 650 g
1 onions, finely chopped 200 g
1 tbsp curry powder 9 g
3/4 tsp ground cumin 2 g
1 apples, peeled, cored, then cut into segments 180 g
2 pears, peeled, cored, then cut into segments 300 g
1/2 cup chicken broth 125 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/3 cup dried cranberries 50 g
1/4 cup unsweetened coconut milk 65 mL
1 green onions/scallions, chopped [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Peel and core the apples, then cut each into segments.
  2. Heat half of the oil in a pan over high heat. Sauté the chicken pieces thoroughly on each side until golden, about 8 min. Take them out of the pan and set aside, keeping them warm in the oven.
  3. Add the remaining oil and the onion, then sauté 2-3 min until it is translucent. Stir in the spices then cook 1 min. Add the apples and pears, then cook 6-8 min with occasional stirring.
  4. Pour in the broth then put the chicken pieces back into the pan. Add salt and pepper to taste. Bring the liquid to a boil, then lower the heat, cover, and simmer until the chicken pieces are tender, 12-15 min. Stir in the cranberries and coconut milk.
  5. Garnish with the green onions, then serve on the warmed plates.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

370

Fat

16 g

24 %

Saturated 3.9 g
+ Trans 0.1 g

20 %

Cholesterol

80 mg

Sodium

90 mg

4 %

Carbohydrate

33 g

11 %

Fibre

5 g

21 %

Sugars

21 g

Net Carbs

28 g

Protein

28 g

Vitamin A

1 %

Vitamin C

11 %

Calcium

4 %

Iron

12 %
More info

Claims

This recipe is :
Good source of  :
Fibre, Manganese
Source of  :
Copper, Folacin, Iron, Magnesium, Potassium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1 ½
Vegetables 1
Meat and Alternatives 3
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

152 Reviews (149 with rating only) 93% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
september 16, 2009 | I would make this recipe again

Excellent. My kids ate everything and asked for more.

Useful 1
june 22, 2012 | I would make this recipe again

Pretty nice, but it needs more "kick". The next time, I added Sriracha sauce, and like the result better.

Useful 0
october 19, 2011

This was okay. I'm not a huge curry fan. However, others seemed to like it. Not spicy at all.

Useful 0

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