This is such an amazing dish that the whole family enjoys. With all curry dishes I make, I have to limit the amount of curry I use to make it kid-friendly. This dish is super tasty and full of yummy flavors. I love the combination of curry, diced tomatoes, apple sauce, raisins and coconut milk. The original recipe for this is Melissa Joulwan’s from the Well Fed 2 Cookbook. I adapted to suite my families taste which I encourage all people to do with recipes as everyone has their own taste. Experimenting with flavors is the fun part of cooking.
I have served this dish over cauliflower rice and zucchini noodles and both were equally delicious; can not say one was better than the other.
- 700 g cooked chicken thighs or chicken breast, chopped in bite size pieces
- 1 tablespoon coconut oil
- 1 onion, diced
- 1 red pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon thyme
- 1 tablespoon tomato paste
- ½ cup raisins
- 28 ounce can of diced tomatoes
- 1 cup unsweetened apple sauce
- ⅓ cup water
- ½ cup canned coconut milk
- To save time, I like to have cooked chicken in the fridge for this recipe. Typically, I have cooked a whole chicken in the crock pot at the beginning of the week and use that or I have cooked chicken thighs the night before to use for this dinner and lunches.
- Using a large skillet, melt the coconut oil on medium heat and add the onions and red pepper. Cook for 5 minutes or until the veggies are soft. Next add the garlic and cook for 30 seconds.
- Add the curry powder, thyme and tomato paste. Stir for a minute. The pan will be getting dry so move quickly and add the tomatoes, raisins, apple sauce and water. Stir and then add the cooked chicken. Reduce the heat and cook for 25 minutes.
- While this is cooking prepare your cauliflower rice or your zucchini noodles.
- With 5 minutes remaining, add the coconut milk and stir. Cook for the remaining 5 minutes.
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