1 1/2 lbs (675 g) skinless and boneless chicken breasts, cut into cubes

2 firm apples (Cortland, Lobo, etc..), peeled and sliced

1 red bell pepper, seeded and cubed

2 tablespoons (30 ml) olive oil

4 green onions, thinly sliced (keep the white and green parts separate)

1 jalapeño pepper, seeded and finely chopped

2 cloves garlic, finely chopped

1 tablespoon (15 ml) chopped fresh ginger

1 tablespoon (15 ml) garam masala

1 can 14 oz (398 ml) coconut milk

Juice of 1/2 lime, or to taste

Salt and pepper

In a large skillet over high heat, brown the chicken, apples and bell pepper in the oil. Season with salt and pepper. Add the white part of the onions with the jalapeño, garlic, ginger and garam masala. Continue cooking for about 2 minutes, stirring constantly. Add the coconut milk and bring to a boil. Simmer for about 10 minutes or until the sauce thickens.

Serve over basmati rice and sprinkle with the green part of the onions.

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