Tangy Apple Curry Chicken and Veggie Stew
Dive into a bowl of warmth and flavor with this Tangy Apple Curry Chicken and Veggie Stew, a unique twist on traditional curry recipes. Tender, golden-seared chicken thighs simmer in a fragrant blend of curry powder, cumin, and coriander, perfectly balanced by the natural sweetness and tang of Granny Smith apples. Vibrant veggies like carrots, red bell peppers, and baby spinach add color and nutrients, while creamy coconut milk creates a luscious, velvety broth. A finishing splash of lemon juice brings a bright, tangy zing that ties everything together. Serve this hearty stew over steamed rice or pair it with naan for a satisfying, aromatic meal that’s perfect for cozy nights. This one-pot wonder is easy to prepare, packed with protein and vegetables, and simply bursting with bold, comforting flavors.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons curry powder
- 2 medium granny smith apples, peeled, cored, and diced
- 2 medium carrots, peeled and sliced
- 1 medium red bell pepper, diced
- 4 cups chicken stock
- 1 cup coconut milk
- 2 cups baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
- optional rice or naan, for serving
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove from the pot and set aside.
Reduce the heat to medium and add the remaining olive oil to the pot. Sauté the diced onions for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the pot, cooking for 1 minute until fragrant.
Stir in the ground cumin, ground coriander, and curry powder, cooking for 1-2 minutes to toast the spices.
Add the diced apples, carrots, and red bell pepper to the pot. Stir to coat the vegetables in the spices.
Pour in the chicken stock and return the seared chicken thighs to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25 minutes.
After 25 minutes, stir in the coconut milk and baby spinach. Cook for another 5 minutes until the spinach is wilted.
Stir in the lemon juice and adjust seasoning with additional salt or pepper if needed.
Garnish with fresh chopped cilantro and serve hot with rice or naan, if desired.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 4384 mg | 191% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 65.6 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2433 mg | 52% | |
*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.
