1 lb.boneless, skinless chicken thighscut into bite-size cubes
3 mediumcooking apples (such as Granny Smith)peeled, cored and diced
2 tbspncurry powderhot or mild; to taste
1 tspnsalt
1/2 tspnblack pepperfreshly ground
3 tbspnflourall-purpose
1 1/2 cupsmilk
1/3 cupcranberriesdried
1/3 cupalmondstoasted slivered
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Instructions
In a large, deep skillet over medium-high heat, melt the butter. Add the onion and saute 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.