Cran-Apple Chicken Curry

• 1 tablespoon canola oil
• 1 onion, chopped
• 1 tablespoon medium indian curry paste
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 14 lbs chicken thighs, boneless, skinless, chopped
• 1 tablespoon all-purpose flour
• 1 granny smith apple, peeled and chopped
• 14 cup dried an sweetened cranberries
• 1 (798 ml) can diced tomatoes, drained
• 1 cup coconut milk

1. Heat oil in a large, deep skillet or Dutch oven over medium heat.
2. Add onion, curry paste, salt and pepper.
3. Cover and cook, stirring occasionally, for 5 minutes.
4. Increase heat to medium-high.
5. Add chicken and saute until browned, about 5 minutes.
6. Bring mixture to a boil.
7. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 minutes.
8. Sprinkle chicken evenly with flour.
9. Stir in apples and cranberries; cook, stirring , for 1 minute.
10. Add tomatoes and coconut milk.
11. Bring to a boil; reduce heat to medium and simmer until sauce is thickened and chicken is fully cooked, about 20 minutes.
12. Serve with brown rice.

canola oil, onion, medium indian curry paste, salt, pepper, chicken, flour, granny smith apple, cranberries, tomatoes, coconut milk

Taken from www.food.com/recipe/cran-apple-chicken-curry-366520 (may not work)