Chicken Curry with Apples

I love this dinner. I’ve been making some variation of it for fifteen years — in fact I almost want to make the claim that it was the first recipe I had ever clipped from the New York Times Dining Section (technically the “Living” section back then…God I’m old) and cooked in my Upper East Side roach-infested studio.  The fact that the dish still holds up at my now kid-infested dinner table is a testament to its brilliance. The original version had you concocting your own curry blend with turmeric, cumin, coriander, and cayenne, but I’ve been lazy about this in the past few years and tend to fall back my decent-enough storebought madras curry blend.

Think of the meal as a starter curry for your kids — you can add as much or as little of the curry blend as you think they can handle. But be sure to include the apples — they make the dish fresh-tasting and lend sweetness for the kids. I garnish my plate with sliced almonds (or cashews if I have them) because I like the crunch, but that’s not a do-or-die move either.

Starter Curry: Curried Chicken With Apples

1/2 large onion chopped
2 teaspoons oil (olive or canola)
1 clove garlic, minced
1/2 large stalk celery, chopped
1 large apple (such as Fuji, Granny Smith), peeled and cut into bite-size pieces
1 tablespoon grated fresh ginger (optional)
1 to 2 tablespoons curry powder (Madras curry if you think the kids can handle it)
3 to 4 medium-size boneless chicken breasts, cut into bite-size cubes as shown above
1/2 cup chicken broth
salt and pepper to taste

Suggested garnishes: Plain yogurt, chopped cilantro or mint, sliced almonds or cashews

In a deep skillet, over medium high heat, saute onion in oil until it begins to soften. Add garlic, celery and apple. Cook a couple of minutes then add ginger and curry powder, stirring to combine.

Push the ingredients to one side of the pan, add a little more oil, and brown chicken on both sides. Then, stir all ingredients together and add broth. Bring to a boil, then reduce to a simmer, cover and cook about 5 more minutes until chicken is cooked through. Season with salt and pepper and top with desired garnishes.

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13 Comments

bianca

I usually shy away from savory dishes with fruit but curry, in my opinion, is often made BETTER with the addition of apples!

Reply
andrea

I make something similar in my house and serve it with basmati rice that has onions and mint mixed in. Delicious!

Reply
Elizabeth

I am in love with this recipe! It’s delicious every time! And this grown up girl likes just a touch of coconut milk for extravagance!

Reply
Cindy

I made this tonight and it was great. I was very conservative with the curry powder. Served it with rice and cashews and cilantro. It came together quickly (20 min.) too which was much appreciated. Thanks!

Reply
Shira

This was *amazing.*

I used 2 apples and apple cider instead of chicken broth and it was incredible.

Reply
Emily

This looks great! I totally want to make it with your genius pizza-as-naan idea. Do you think I can substitute something for the chicken (am vegetarian)? I’m thinking tofu or cauliflower but would love advice…

Thanks!

Reply
Chika

And I thought I had pretty much tried every one of your awesome chicken dinners…how did I miss this one?? I usually add grated apple (or jarred applesauce when I’m feeling lazy) to my Japanese-style curry, which my kiddos thankfully love, so I’m guessing that they’ll eat this one up as well. Can’t wait to try it out this week!

p.s. I read your newsletter. Do I win the Inmod Teak Bowl?

Reply
gina

love this. really nice flavor and quick and easy. also added coconut milk and woo hoo! yum.

Reply