Curried Chicken with Apples
Transform your weeknight dinners with this irresistible Curried Chicken with Apples recipe, where tender chicken breasts meet a luscious, spiced curry sauce infused with the natural sweetness of apples. Perfectly balanced with aromatic curry powder, a hint of cinnamon, and creamy heavy cream, this dish offers a comforting blend of savory, sweet, and warming flavors. Fresh green apples and unsweetened applesauce add fruity brightness, while garlic and onion create a flavorful base. Serve over fluffy white rice and garnish with fresh cilantro for an elegant and satisfying meal that's ready in just 45 minutes. This recipe is a delightful twist on classic chicken curry, perfect for impressing your family or guests with minimal effort!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 0.25 teaspoon ground cinnamon
- 1 cup unsweetened applesauce
- 1 cup chicken broth
- 1 medium green apple, peeled, cored, and diced
- 0.5 cup heavy cream
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper on both sides.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic, 2 tablespoons of curry powder, and 0.25 teaspoon of ground cinnamon. Cook for 1 minute, until the spices are fragrant.
Add the unsweetened applesauce and chicken broth to the pan, stirring to combine. Bring the mixture to a simmer.
Return the browned chicken breasts to the pan, spooning some of the sauce over the top. Cover the pan with a lid and simmer on low heat for 15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the lid, add the diced green apple, and simmer for another 3-4 minutes to allow the apple to soften slightly.
Stir in the heavy cream and cook for an additional 2 minutes to let the sauce thicken slightly. Taste and adjust seasoning, if necessary.
Serve the curried chicken over cooked white rice, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 12.1 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 772 mg | 16% | |
*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.
