Apple Chicken Curry

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Apr. 24, 2022
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
Apple Chicken Curry Recipe photo by Taste of Home


  • 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 hot 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.
Health Tip: Both long grain and instant versions of brown rice are very similar nutritionally, so go ahead and take a shortcut by going instant.

Nutrition 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.