Easy Apple-Chicken Curry

U.S. Apple Association
  • Yield: 7 servings


2 3/4cups water
1tablespoon light, unsalted butter
1 1/2cups rice
2/3cup all-purpose flour
1teaspoon salt, divided
1/2teaspoon black pepper
7 boneless, skinless chicken breasts, about 6 ounces each
1tablespoon vegetable oil
2cups chopped onion, about 1 medium onion
1 1/2cups diced red pepper, about 1 large
1 1/2cups diced green pepper, about 1 large
2large garlic cloves, pressed
2tablespoons curry powder
1 (14-ounce) can diced tomatoes
1cup apple cider
1cup chicken stock
1/3cup currants or raisins
2large apples, cored and diced


  1. Bring water to a boil in a medium saucepan. Add butter, 1/2 teaspoon salt, and rice; stir well and return water to a boil. Cover and reduce heat to low. Cook for 20 minutes or until tender. Remove from heat and fluff with a fork.
  2. Combine flour, remaining 1/2 teaspoon salt and black pepper in a shallow dish.  Slice each chicken breast and thigh in half on an angle. Dredge the chicken pieces in the seasoned flour.
  3. Heat a large skillet over medium-high heat; add the oil to the pan. Add the chicken to the skillet and cook about 3 to 4 minutes per side or until golden brown. Remove chicken from skillet and set aside.
  4. Stir in onions, peppers, and garlic and cook about 5 minutes. Add curry, stirring well. Add tomatoes, cider, chicken stock, and currants. Simmer for about 5 minutes, then add apples and chicken to skillet. Bring to a boil and lower heat to simmer. Serve over warm rice.

Recipe courtesy of the U.S. Apple Association

Nutritional Info *per serving

  • Calories 500
  • Fat 8g
  • Saturated Fat 2.5g
  • Cholesterol 80mg
  • Sodium 570mg
  • Carbohydrate 72g
  • Fiber 5g
  • Protein 34g