A delightful dish combining tender chicken with a creamy, spiced coconut sauce, sweet apples, and vibrant peas.
Heat a large skillet over medium-high heat and lightly coat with cooking spray.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Add the chicken thighs to the skillet and cook until browned on both sides, about 3 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
In the same skillet, add the chopped onion, diced red bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Stir in the curry powder, chili powder, turmeric, and cinnamon. Cook for 1 minute to toast the spices.
Toasting the spices enhances their flavor and aroma.
Pour in the coconut milk, mango chutney, and lemon zest. Mix well to combine.
Use a whisk to ensure the sauce is smooth and well-blended.
Return the chicken to the skillet and add the diced apple. Cover and simmer on low heat for 15 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the peas and chopped cilantro. Simmer uncovered for 5 more minutes.
Taste and adjust seasoning if necessary before serving.
Serve the dish hot over a bed of steamed basmati rice or with naan bread.
Garnish with extra cilantro for a fresh touch.
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