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Prep Time
10 mins
Total Time
40 mins


1 tbsp
canola oil
15 mL
onion, chopped
1 tbsp
medium Indian curry paste
15 mL
1/2 tsp
each salt and pepper
2 mL
1 1/4 lb
skinless, boneless chicken thighs, chopped
625 g
1 tbsp
all-purpose flour
15 mL
Granny Smith apple, peeled and chopped
1/4 cup
dried cranberries
60 mL
1 can
diced tomatoes, drained
796 mL
1 cup
coconut milk
250 mL


Step 1

Heat oil in a large, deep skillet or Dutch oven over medium heat. Add onion, curry paste, salt and pepper. Cover and cook, stirring occasionally, for 5 min. Increase heat to medium-high. Add chicken and sauté until browned, about 5 min. Bring mixture to a boil. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 min.

Step 2

Sprinkle chicken evenly with flour. Stir in apples and cranberries; cook, stirring, for 1 min. Add tomatoes and coconut milk. Bring to a boil; reduce heat to medium and simmer until sauce is thickened and chicken is fully cooked, about 20 min. Serve with brown rice.


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Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Canadian Dinner Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
24 g
24 g
33 g
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