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Prep Time: 11 Minutes Cook Time: 43 Minutes |
Ready In: 54 Minutes Servings: 8 |
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Ingredients:
cooking spray |
1/2 cup chopped onion |
1/2 cup chopped carrot |
1 cup chopped red potato |
1/2 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon black pepper |
4 chicken thighs (about 1 pound), skinned |
4 chicken drumsticks (about |
1 pound), skinned |
1 tablespoon vegetable oil |
1/4 cup curry powder |
3/4 cup fat-free, less-sodium chicken broth |
2/3 cup light coconut milk |
1/4 cup apple juice |
1 tablespoon fresh lemon juice |
1 tablespoon mango chutney |
1 cup chopped cooking apple |
Directions:
1. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and carrot; sauté 3 minutes. Add potato; sauté 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.
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