Sweet Apple Chicken Curry Recipe

Publish date: 2024-07-28
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What this curry lacks in authenticity (no toasting or grinding of spices) it makes up for in a pleasant balance of textures and flavor.

Don't worry about cutting the recipe in half if you have fewer mouths to feed. Leftovers would make a nice filling for empanadas or a potpie, and they freeze well.

Serve with jasmine rice and a spoonful of your favorite chutney.

Adapted from a recipe by Danielle Hrzic, president and co-founder of Gourmet Gorilla, included in "The Chicago Homegrown Cookbook," by Heather Lalley (Voyageur Press, 2011).

CORRECTION: A previous version of this recipe misstated the amount of flour and how to use it, and had an inaccurate nutritional analysis as a result.

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Ingredients

measuring cup

Servings: 4-6

Directions

  • Step 1

    Cut the celery, onion and red bell pepper into small dice; combining them is okay. Mince the garlic. Core the apples, then cut them into bite-size chunks.

  • Step 2

    Cut the chicken into bite-size pieces (on the large side) and place in a quart-size resealable plastic food storage bag, along with 1/4 cup of the flour. Season with salt and pepper to taste. Seal and shake to coat evenly.

  • Step 3

    Heat the oil in a large skillet over medium heat. Working in batches, add the coated chicken (shaking off any excess flour). Cook until lightly browned on both sides; the chicken might not be completely cooked through. Transfer to a plate.

  • Step 4

    Add the butter to the skillet; once it has melted, add the celery, onion, red bell pepper and garlic, stirring to coat. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened. Add the apples and stir to incorporate; cook for about 5 minutes, then stir in the curry powder, cinnamon and cumin. Cook for a minute or two, until fragrant, then evenly sprinkle the remaining 2 tablespoons of flour over the mixture and stir to incorporate. Cook for 2 minutes, then add the broth along with the chicken pieces and any accumulated juices. Increase the heat to medium-high; once the mixture starts to bubble, reduce the heat to medium and cook for about 10 minutes. The mixture should continue to thicken as it cooks, and the chicken should be cooked through.

  • Step 5

    Taste, and add salt and pepper as needed. Turn off the heat and let the curry mixture sit for a few minutes before serving.

  • Step 6

    Finely chop the parsley; use it to top each portion. Serve hot.

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    Nutritional Facts

    Per serving (based on 6)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a recipe by Danielle Hrzic, president and co-founder of Gourmet Gorilla, included in "The Chicago Homegrown Cookbook," by Heather Lalley (Voyageur Press, 2011). CORRECTION: A previous version of this recipe misstated the amount of flour and how to use it, and had an inaccurate nutritional analysis as a result.

    Tested by Bonnie S. Benwick.

    Published January 15, 2013

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