Chicken And Apple Curry Recipe

My Chicken and Apple Curry is an example of a recipe that blends unexpected flavors in a delightful way. The dish gets its foundation from the warmth of curry powder and the zing of fresh ginger, both of which are used here in amounts that make each really shine without overwhelming the other ingredients.

Curry powder and fresh ginger might not seem like they belong in a recipe for a dish that has apples as a primary ingredient, but I assure you they do. And when they’re paired with the very ripe, sweet, and tender apples that are currently in season, you’ll understand what I mean.

Ingredients

Allium cepa: Full of antioxidants, contributes profoundness and sweetness.

Garlic: Offers a potent flavor and boosts the immune system.

Ginger: Assists in digestion; contributes warmth and zest.

Curry Powder: A mixture of spices, imparts spicy and earthy flavors.

Poultry: Abundant in protein, snappy and satisfying.

Apples: Add slight sweetness and fiber.

Coconut milk offers a lush creaminess, enriched with healthful fats.

Juice from the lemon: Contributes both brightness and a hint of tang.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken breasts, cut into cubes
• 2 apples, peeled, cored, and diced
• 1 cup chicken broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh cilantro leaves for garnish

Instructions

1. In a large skillet, heat the vegetable oil over medium heat. Add the onion, chopped, and sauté until translucent, about 5 minutes.

2. Add the minced garlic and grated ginger, cooking to a point just past when they first become aromatic, which should take about 1 minute.

3. To the skillet, add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Make sure to stir very well to coat the onion mixture with the spices.

4. Raise the heat a bit and introduce the cubed chicken breast to the skillet. Saute the chicken until it is lightly browned on all sides, about 5-7 minutes.

5. Dice the apples and add them to the skillet, cooking for an additional 2-3 minutes.

6. Add the chicken broth and bring to a simmer. Turn the heat to low, cover the skillet, and let the mixture cook for about 10 minutes, or until the chicken is cooked all the way through.

7. Add the coconut milk and continue simmering for another 5 minutes. The sauce should thicken slightly.

8. Add salt and pepper to taste to the curry. A bright finish is achieved by stirring in the lemon juice.

9. Before serving the dish, top it with fresh cilantro leaves as a garnish.

10. To prepare a full meal, serve the hot chicken and apple curry with either rice or naan.

Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Grater
7. Measuring cup
8. Lid for skillet
9. Citrus juicer (optional for lemon juice)
10. Serving spoon

FAQ

• Can I use a different type of apple? Yes, you can use any type of apple you prefer. Sweet varieties like Fuji or Gala work well to balance the curry’s spices.
• What can I use instead of coconut milk?You can use either heavy cream or plain yogurt if you don’t have coconut milk. Both provide the same creamy texture—though the might alter the flavor of your dish slightly.
• Is there a vegetarian version of this recipe?You can absolutely substitute the chicken for chickpeas or firm tofu to create a vegetarian meal.
• How spicy is this dish?The curry’s spiciness is mild to moderate, thanks to the cayenne pepper. You can lower the heat level if you want by using less or none of the cayenne.
• Can I prepare this in advance? Yes, you can make the curry a day ahead. The flavors deepen overnight, making it even more delicious when reheated.
• What can I serve with this curry?Steamed basmati rice or naan bread makes a perfect pairing with this curry, balancing its rich flavors beautifully.
• How do I store leftovers?Keep any remnants in a sealed container in the fridge for no more than 3 days. Reheat on the stovetop or in the microwave before serving.

Substitutions and Variations

Vegetable oil – Try using olive oil or coconut oil instead.
Curry powder – If you do not have curry powder available, use garam masala or a blend of ground cumin, turmeric, and coriander.
Boneless, skinless chicken thighs can substitute for chicken breasts in this recipe. Thighs provide a juicier texture and holding ability when pan-seared.
Coconut milk – Substitute with heavy cream or a dairy-free alternative like almond milk for a lighter option.
Cilantro leaves, fresh – Parsley or fresh basil makes a good substitute if you prefer a different herb as a garnish.