Apple Chicken Curry

• 4 boneless skinless chicken thighs (about 1 pound)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 medium sweet red pepper, julienned
• 1 small onion, halved and thinly sliced
• 3 teaspoons curry powder
• 2 garlic cloves, minced
• 2 medium Granny Smith apples, cut into 3/4-inch pieces
• 1 cup frozen peas
• 1 cup light coconut milk
• 2 cups hot cooked brown rice

1. Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove from pan.
2. Add red pepper and onion to skillet; cook and stir 5 minutes. Stir in curry powder and garlic; cook 1 minute longer. Stir in apples, peas, coconut milk and remaining salt.
3. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170u0b0. Serve with rice.

chicken, salt, pepper, olive oil, sweet red pepper, onion, curry powder, garlic, apples, frozen peas, light coconut milk, brown rice

Taken from www.tasteofhome.com/recipes/apple-chicken-curry/ (may not work)