¼ cup (½ stick) butter
1 large yellow onion, cut into 1-inch chunks
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1 green bell pepper, cored and cut into 1-inch chunks
1 red bell pepper, cored and cut into 1-inch chunks
2 cups cauliflower florets
1 pound boneless, skinless chicken thighs, cut into bite-size cubes
3 medium apples, peeled, cored and diced
2 tablespoons curry powder (hot or mild, to taste)
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons all-purpose flour
1½ cups milk
1/3 cup dried cranberries
1/3 cup toasted slivered almonds
In a large, deep skillet over medium-high heat, melt the butter. Add the onion and saute until tender, about 6 to 7 minutes. Add both bell peppers, the cauliflower and chicken. Cook until the vegetables are just tender and the chicken is cooked through, about 10-12 minutes.
Add the apples, curry powder, salt and pepper. Cook until the apples are just tender, about 3-5 minutes. Sprinkle the flour over everything, stirring to coat. Add the milk and cranberries, stirring and cooking until the sauce comes to a simmer and thickens. Serve sprinkled with toasted almonds.
Nutrition values per serving: 520 calories, 23 g fat (10 g saturated), 52 g carbohydrates, 10 g fiber, 32 g protein, 125 mg cholesterol, 650 mg sodium.
Alison Ladman for The Associated Press