Updated Nov 24, 2014Chatelaine
- Chop apple, pear and onion into small pieces. Coat a large frying pan with vegetable oil. Set over medium-high heat. Add fruit, onion, curry paste, cumin and salt. Reduce heat to medium. Stir often, until onion is soft, 5 to 8 min.
- Stir in broth and cranberries. Add chicken and spoon some of the sauce overtop. Bring to a boil. Cover and reduce heat to medium-low. Simmer, turning chicken halfway through, until springy when pressed, 12 to 15 min. Stir in green onion.
Cranberries, apples and pears lend a sweet edge to this saucy curry.