Coconut Chicken Curry

This has become another one of our go-to quick weeknight meals. When you see how simple the instructions are you'll understand why. Another thing I love is it's a little more exotic than standard weeknight fare. Throw it on some rice with some extra veggies on the side and you have dinner!

Coconut Chicken Curry

From the Kitchn

1 pound chicken breasts (halved) or tenders

3 tablespoons vegetable oil

1 small onion, peeled and chopped

1 garlic clove, peeled

1 tablespoon grated fresh ginger

2 tablespoons madras curry powder

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1 cup chicken broth

1 cup coconut milk

1 large Granny Smith apple, cut into small chunks

toppings: Roasted cashews or peanuts, mango, toasted coconut, chopped scallions, raisins

Heat the oil in a saucepan or dutch oven. Salt the chicken and set aside. Saute the onion, garlic an ginger for a couple minutes. Add the spices and cook for another few minutes. Add the liquids and simmer until slightly thickened, about 10 minutes. Add the chicken and apples cook until the chicken is done, about 10 minutes. Top with desired toppings.