Creamy Apple Curry Chicken

¼ cup (½ stick) butter

1 large yellow onion, cut into 1-inch chunks

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.

Serves four.

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