Chicken and Apple Curry
Dive into a comforting and flavorful twist on classic curry with this Chicken and Apple Curry recipe! Tender, bite-sized chicken thighs are simmered in a rich, creamy coconut milk sauce infused with bold spices like curry powder, cumin, and coriander. The unexpected addition of sweet, crisp apple adds a delightful balance to the savory and spiced dish, creating layers of flavor in every bite. With a base of sautéed onions, garlic, and fresh ginger, this curry boasts an aromatic foundation that’s irresistible. Ready in under an hour, it’s perfect for a weeknight dinner yet special enough for entertaining. Serve it hot with steamed basmati rice or fluffy naan, and don’t forget the fresh cilantro and lime wedges for that final touch of freshness. Comfort food has never been this delicious or colorful!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 large apple (preferably sweet varieties like Honeycrisp or Fuji)
- 1 medium yellow onion
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400 milliliters coconut milk
- 200 milliliters chicken stock
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Peel, core, and chop the apple into small cubes.
Finely chop the onion, mince the garlic, and grate the fresh ginger.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion to the skillet and sauté for 5 minutes, or until softened and translucent.
Stir in the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Add the curry powder, cumin, and coriander to the skillet and cook for 1 minute to toast the spices.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Mix in the chopped apple and cook for another 2 minutes.
Pour in the coconut milk and chicken stock, and stir to combine.
Season the curry with salt and black pepper, then bring it to a gentle simmer.
Reduce the heat to low, cover the skillet, and let the curry simmer for 20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Taste and adjust seasonings as needed. If the curry is too thick, add a splash of chicken stock or water to reach your desired consistency.
Serve the curry hot, garnished with fresh cilantro and lime wedges if desired, alongside steamed rice or naan bread.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 7031 mg | 306% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 58.9 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 261 mg | 20% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
