Ingredients

  • 2 tsp canola oil
  • 1/2 tsp cayenne pepper (optional)
  • 1 jar (10 oz.) mild curry paste (I use Patak's)
  • 2 tbsp minced fresh ginger
  • 2 Gala apples, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 3 green onions, sliced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 can (14 oz.) light coconut milk
  • 8 small red-skinned potatoes, cut into 1/2-inch dice
  • 8 boneless, skinless chicken thighs
  • 1/2 cup water

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat canola oil in a large saucepan set over medium heat.
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Step 2

  • Add apples, green onions and ginger and cook, stirring frequently, until apple begins to soften, 8 to 10 minutes.
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  • Length: 8 minutes

Step 3

  • Add garlic and saute for 30 seconds.Turn heat to medium-low and add Patak's curry paste and cook, stirring frequently, about 5 minutes.Turn heat back to medium and add chicken thighs and 1/2 cup water. Cook, turning chicken frequently, for 10 minutes.
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  • Length: 15 minutes

Step 4

  • Add coconut milk and turn chicken to coat.In a small bowl, stir together cumin, coriander and 4 teaspoons water to make a paste. Stir into the curry.
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Step 5

  • Add cayenne pepper, if desired. Season with salt.
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Step 6

  • Add potatoes, cover pot with lid ajar, turn heat to low to medium-low and simmer for 1 to 2 hours, or until chicken is cooked through and the gravy thickens.
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  • Length: 120 minutes

Step 7

  • Serve with basmati rice, naan, raita, mango chutney and diced cucumbers, tomatoes and bananas.
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