Ingredients
4 boneless skinless chicken thighs (about 1 pound)3/4 teaspoon salt, divided 1/4 teaspoon pepper1 tablespoon olive oil1 medium sweet red pepper, julienned1 small onion, halved and thinly sliced3 teaspoons curry powder2 garlic cloves, minced2 medium Granny Smith apples, cut into 3/4-inch pieces 1 cup frozen peas1 cup light coconut milk 2 cups hot cooked brown rice
Preparation
Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove from pan.
Add red pepper and onion to skillet; cook and stir 5 minutes. Stir in curry powder and garlic; cook 1 minute longer. Stir in apples, peas, coconut milk and remaining salt.
Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°. Serve with rice.
