Cook potatoes in pan of boiling water 5 min.; drain. Rinse under cold water to cool.
Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add chicken; cook and stir 4 min. or until lightly browned. Remove from skillet; cover to keep warm.
Add 2 Tbsp. of the remaining dressing, onions, ginger, curry powder and potatoes to skillet; cook and stir 5 min. or until vegetables are tender.
Whisk flour and remaining dressing in medium bowl until blended. Gradually whisk in coconut milk. Add to potato mixture in skillet along with the apples and chicken; stir. Simmer on medium heat 3 to 5 min. or until chicken is done and sauce is thickened, stirring occasionally. Sprinkle with nuts. Serve with rice.
Kraft Kitchen Tips!
Substitute a cut-up pork tenderloin for the chicken.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 6 g
Cholesterol 80 mg
Sodium 260 mg
Carbohydrate 76 g
Fibre 5 g
Sugars 10 g
Protein 28 g
4 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.