Green Chicken Curry

From National Chicken Council.

• 11/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 medium onion, chopped into bite-sized pieces
• 1 teaspoon kosher salt
• 1 teaspoon Thai green curry paste
• 11/4 cups coconut milk
• 1 tart apple (such as Granny Smith), cored and chopped
• 1/2 cup fresh basil, chopped
• Juice of one lime

Heat oil in large skillet over medium heat. Add onions to pan and cook until translucent, 3 to 4 minutes.

Add chicken to onions in skillet, sprinkle with salt and cook for 4 to 5 minutes. Add curry paste and cook 30 seconds, stirring to coat chicken and onions. Add coconut milk and apples. Raise heat to medium high. Bring mixture to a simmer, lower heat and cook until chicken is tender and sauce thickened, about 5 to 7 minutes. Remove from heat. Add basil and lime juice. Stir. Serve over hot jasmine rice. Serves 4.

Per serving: 480 calories; 35 g fat (17 g saturated fat 12 g carbohydrates; 105 mg cholesterol; 640 mg sodium; 33 g protein; 2 g fiber.

30 minutes to make

About curry powder

Curry powder is a complicated blend of up to 20 spices, seeds and herbs.

The bright yellow color comes from turmeric.

There are as many blends of curry powder as there are regions in India.

Packaged curry powders, while not as interesting as a special personal blend, work fine for most recipes. They come in standard and Madras style, which is the hotter of the two.

Select a good quality standard curry powder for your recipes.

Curry powder loses its strength quickly, so keep it in a dark place to preserve it.