Chicken and Apple Curry Recipe -
Chicken and Apple Curry Recipe
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Chicken and Apple Curry

Recipe by  

"A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
  3. Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2003

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!

Most Helpful Critical Review
Jan 10, 2012

The chicken was very moist and tender but it didnt have very much flavor.

Sep 22, 2003

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!

Mar 05, 2005

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!

Oct 11, 2004

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!

Aug 26, 2008

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.

Nov 26, 2005

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!

Jun 12, 2010

That was AWESOME! Ok, I made a number of changes (haven't tried it yet without the changes), but I doubt my result varied much in quality from the original recipe. I didn't bake it; I just cooked it in a large saucepan. I cubed 3 small apples and diced two medium-sized onions and sauteed them in the butter with 2 tsp minced garlic (I didn't have any fresh garlic on hand). I cut two large chicken breasts into one-inch cubes and added them to the pan. Before the chicken sealed, I added 1 1/2 tbsp curry powder and about 1 tsp garam masala. Once the chicken was sealed, I added the broth, milk and then slowly sprinkled in the flour. Finally, I added about 1 tsp salt and 1/4 tsp pepper. I let it simmer for awhile, and it thickened a lot, so I added probably about another 1/2 cup of milk. I was also busy doing other things, so I just turned it down to low and let it simmer very lightly for about 1/2 hour or 45 minutes. I served it over basmati rice. This is definitely a keeper. Yum!


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 38.8 g
  • 78%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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