Recipe by CHRISTYJ
"A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken."
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apples - peeled, cored and finely chopped
skinless, boneless chicken breasts
hot chicken broth
salt and pepper to taste
I thought the recipe was very good but felt it was missing a little something. I added and changed a few things the second time around and the recipe came out great. Instead of using 8 breasts, I cut up 2 in 1" cubes. I used granny smith apples and cut those into 1/2" cubes. I coated the cubed breasts with 1 tbs of corrander. I cooked everything in a large saute pot instead of baking . Then I replaced 1/2 a cup of the milk with coconut milk. It was delicious!
I'm not sure why everyone is giving this 4 and 5 stars. I thought it was bland. It did not have enough flavor, I even used curry powder from the international market which is stronger than regular grocery store curry.
this was sooo good...although I did change a few things. I cubed the chicken and added some diced vegetables, then poured the sauce over everything, so it was an complete meal when it was finished. Cooked much faster too. Also I cut the recipe in half but still used two apples and lots of curry, plus some garam masala. It came out delicious!
This recipe is fantastic! It's in my "heavy rotation" of recipes. The only thing I modify is the amount of curry powder. Being a HUGE curry fan, I usually come close to doubling it, but the sweetness of the apples REALLY adds a special kick to it! LOVE IT!
Fantastic! The whole family, including picky kids, loved this recipe. I suggest doubling the sauce (butter, broth, flour, milk) as well as the curry, so that you can put it over rice. This one is a keeper. Good job, Christine!
found this recipe searching for something to do with apples and chicken. really nice. i substituted a cup of coconut milk for the cup of milk and i used 1-1/2 to 2 T of curry powder. i also kept the peel on the apples, which i think helped them stay together better. i will definitely make this again.
Very good but I made some changes. I used chicken tenders (which sped up the cooking time). I doubled the curry powder, used plain nonfat yogurt instead of milk, added a handful of craisins, and skipped the butter (using cooking spray instead). It was awesome!
I love this recipe! I do like to add some color to it though with diced peppers (green, red, and orange). I also add garlic, always use tart Granny Smith apples, and if you like an extra kick, like we do, be very generous with the curry powder. Served over rice, this is an excellent, healthy meal! Thanks!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Apple Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 80
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