Curried Chicken with Fruits

1 Reviews
100% would make this recipe again

A chicken, pear and apple curry, served with rice.

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Preparation : 10 min Cooking : 35 min
560 calories/serving
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Ingredients

2 tbsp canola oil 30 mL
10 chicken thighs, boneless, skinless 650 g
1 onions, finely chopped 200 g
1 tbsp curry powder 9 g
3/4 tsp ground cumin 2 g
1 apples, peeled, cored, then cut into segments 180 g
2 pears, peeled, cored, then cut into segments 300 g
1/2 cup chicken broth 125 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/3 cup dried cranberries 50 g
4 tbsp unsweetened coconut milk 60 mL
1 green onions/scallions, chopped [optional]
1 1/4 cup brown rice 200 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Peel and core the apples and pears, then cut each into segments.
  2. Heat half of the oil in a pan over high heat. Sauté the chicken pieces thoroughly on each side until golden, about 8 min. Take them out of the pan and set aside, keeping them warm in the oven.
  3. Add the remaining oil and the onion, then sauté 2-3 min until it is translucent. Stir in the spices then cook 1 min. Add the apples and pears, then cook 6-8 min with occasional stirring.
  4. Pour in the broth then put the chicken pieces back into the pan. Add salt and pepper to taste. Bring the liquid to a boil, then lower the heat, cover, and simmer until the chicken pieces are tender, 12-15 min. Stir in the cranberries and coconut milk.
  5. While the chicken is cooking, cook the rice.
  6. Garnish with the green onions, then serve on the warmed plates with the rice.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (470 g)

Amount

% Daily Value

Calories

560

Fat

18 g

28 %

Saturated 3.9 g
+ Trans 0.1 g

20 %

Cholesterol

80 mg

Sodium

90 mg

4 %

Carbohydrate

70 g

23 %

Fibre

8 g

33 %

Sugars

21 g

Net Carbs

62 g

Protein

31 g

Vitamin A

1 %

Vitamin C

11 %

Calcium

5 %

Iron

18 %
More info

Claims

This recipe is :
Excellent source of  :
Fibre, Magnesium, Manganese
Good source of  :
Iron, Niacin, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K, Zinc
Source of  :
Copper, Folacin, Pantothenic Acid, Vitamin C
Low  :
Calories, Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 1 ½
Vegetables 1
Meat and Alternatives 3
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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