Chicken with Curry and Apples
Transform your weeknight dinners with this irresistible Chicken with Curry and Apples recipe, a harmonious blend of savory and sweet flavors. Juicy, golden-seared chicken breasts are simmered to perfection in a rich, fragrant sauce made with creamy coconut milk, bold curry powder, and a hint of ground cumin. The addition of tender, diced apples introduces a subtle sweetness that beautifully balances the dish, while fresh cilantro and a splash of bright lemon juice provide a vibrant finishing touch. Served over fluffy basmati rice, this dish is not only hearty and comforting but also packed with exotic, warming flavors that will delight your taste buds. Ready in just 45 minutes, this gluten-free meal is perfect for busy weeknights or when you’re craving a quick flavor-packed escape.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 tablespoons curry powder
- 0.5 teaspoon ground cumin
- 1 cup unsweetened coconut milk
- 0.5 cup chicken broth
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 4 cups cooked basmati rice
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side, until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Stir in the curry powder and ground cumin, cooking for 1 minute to toast the spices and release their flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the diced apples to the skillet and return the chicken breasts to the pan. Cover with a lid and simmer on low heat for 20 minutes, or until the chicken is fully cooked and the apples are tender.
Stir in the lemon juice and sprinkle the chopped cilantro over the dish just before serving.
Serve hot over cooked basmati rice, ensuring to spoon some of the curry sauce over the chicken and rice for added flavor.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6276 mg | 273% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 43.0 g | ||
| Protein | 235.8 g | 472% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 685 mg | 53% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2718 mg | 58% | |
*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.
