Prep time: 15 minutes
Cook time: 25 minutes
Though not necessarily a traditional touch for curry, apples work deliciously well with the big, spicy flavors of the dish. Serve with rice or noodles.
1/4 cup (1/2 stick) butter
1 large yellow onion, cut into 1-inch chunks
1 green bell pepper, cored and cut into 1-inch chunks
1 red bell pepper, cored and cut into 1-inch chunks
2 cups cauliflower florets
1 pound boneless, skinless chicken thighs, cut into bite-size cubes
3 medium apples, peeled, cored and diced
2 tablespoons curry powder (hot or mild, to taste)
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups milk
1/3 cup dried cranberries
1/3 cup toasted slivered almonds
In a large, deep skillet over medium-high heat, melt the butter. Add the onion and sauté until tender, about 6 to 7 minutes. Add both bell peppers, the cauliflower and chicken. Cook until the vegetables are just tender and the chicken is cooked through, about 10 to 12 minutes.
Add the apples, curry powder, salt and pepper. Cook until the apples are just tender, about 3 to 5 minutes. Sprinkle the flour over everything, stirring to coat. Add the milk and cranberries, stirring and cooking until the sauce comes to a simmer and thickens. Serve sprinkled with toasted almonds.
Per serving: 520 calories; 200 calories from fat (38 percent of total calories); 23 g fat (10 g saturated; 0 g trans fats); 125 mg cholesterol; 52 g carbohydrate; 10 g fiber; 32 g sugar; 32 g protein; 650 mg sodium.