Apple Chicken Curry Recipe

4 1 1
Apple Chicken Curry Recipe
Apple Chicken Curry Recipe photo by Taste of Home
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Apple Chicken Curry Recipe

Read Reviews
4 1 1
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When she was in college, my daughter introduced me to curry dishes. Now we love the aroma of apples simmering with chicken, curry and coconut milk. —Dawn Elliott, Greenville, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken thighs (about 1 pound)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium sweet red pepper, julienned
  • 1 small onion, halved and thinly sliced
  • 3 teaspoons curry powder
  • 2 garlic cloves, minced
  • 2 medium Granny Smith apples, cut into 3/4-inch pieces
  • 1 cup frozen peas
  • 1 cup light coconut milk
  • 2 cups cooked brown rice

Directions

Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove from pan.
Add red pepper and onion to skillet; cook and stir 5 minutes. Stir in curry powder and garlic; cook 1 minute longer. Stir in apples, peas, coconut milk and remaining salt.
Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°. Serve with rice. Yield: 4 servings.
Health Tip: Long grain and instant brown rice are very similar nutritionally, so go ahead and take a shortcut.
Originally published as Apple Chicken Curry in Simple & Delicious August/September 2016

Nutritional Facts

1 serving: 435 calories, 17g fat (6g saturated fat), 76mg cholesterol, 550mg sodium, 43g carbohydrate (13g sugars, 7g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat, 1/2 fruit.

  • 4 boneless skinless chicken thighs (about 1 pound)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium sweet red pepper, julienned
  • 1 small onion, halved and thinly sliced
  • 3 teaspoons curry powder
  • 2 garlic cloves, minced
  • 2 medium Granny Smith apples, cut into 3/4-inch pieces
  • 1 cup frozen peas
  • 1 cup light coconut milk
  • 2 cups cooked brown rice
  1. Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove from pan.
  2. Add red pepper and onion to skillet; cook and stir 5 minutes. Stir in curry powder and garlic; cook 1 minute longer. Stir in apples, peas, coconut milk and remaining salt.
  3. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°. Serve with rice. Yield: 4 servings.
Health Tip: Long grain and instant brown rice are very similar nutritionally, so go ahead and take a shortcut.
Originally published as Apple Chicken Curry in Simple & Delicious August/September 2016

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Reviews forApple Chicken Curry

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AllisonO User ID: 7446023 259513
Reviewed Jan. 10, 2017 Edited Jan. 11, 2017

"A good curry and a nice balance of savory and sweet. This could easily be made with only veggies if you want a meatless dish...it's hearty. I like my curries saucier so I used a full can of coconut milk instead of. just the one-cup called for here. I would also season the chicken with slightly more salt and pepper next time."

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