Delicious Curried Chicken
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped potatoes||1 Cup (16 tbs) (Red Colored)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Chicken thighs||4 , skinned|
|Chicken drumsticks||4 , skinned|
|Vegetable oil||1 Tablespoon|
|Curry powder||1⁄4 Cup (4 tbs)|
|Fat free low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Light coconut milk||2⁄3 Cup (10.67 tbs)|
|Apple juice||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Mango chutney||1 Tablespoon|
|Chopped cooking apples||1 Cup (16 tbs)|
1. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and carrot; saute 3 minutes. Add potato; saute 2 minutes or until onion is tender. Remove potato mixture from pan; set aside.
2. Combine flour, salt, and pepper in a large heavy-duty zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken pieces and flour mixture.
3. Wipe pan with paper towels; recoat with cooking spray. Add oil; place over medium-high heat. Add chicken; cook 6 minutes or until browned on all sides, turning frequently. Add potato mixture, curry powder, and next 5 ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add apple; cook 10 minutes or until chicken is done and apple is tender.