Indian Style Chicken with Apples Recipe -
Indian Style Chicken with Apples Recipe
  • READY IN 45 mins

Indian Style Chicken with Apples

Recipe by  

"This is an unusual, highly flavored dish. It tastes wonderful served over white rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    45 mins


  1. Heat the olive oil in a large skillet over medium-high heat. Fry the chicken until golden brown, 5 to 10 minutes. Remove from the skillet and set aside.
  2. Add the onion and apple to the skillet and reduce the heat to medium. Cook and stir until the onions are translucent, about 8 minutes. Add the bell pepper; continue to cook and stir for another 5 minutes. Season with curry paste and cinnamon; cook for a few more minutes to intensify the flavors.
  3. Stir in the chicken broth and yogurt. Return chicken to the skillet and simmer for a few minutes to heat through. Remove from the heat, season to taste with salt and pepper, and let stand for 5 minutes before serving.
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Reviews More Reviews

Feb 08, 2008

I liked this but the taste was delicate, could use more spices and a little less yogurt. Also, would be better if the chicken had more of a stewed texture and fell apart more, instead of in the browned slices. Maybe could cook a little longer in the broth next time. Will make again with a few changes.

Dec 18, 2007

Very bland dish...I will give it one more try using more of the red curry paste and perhaps more red pepper too.


7 Ratings

Jun 12, 2012

I liked it, and will definitely give it a second chance, since I think I goofed it up by using a suuuper salty chicken boullion (didn't have chicken broth) and too much curry powder (didn't have curry paste). This recipe has TONS of potential-- Loved the curry/cinnamon/apple mix. Non fat Greek yogurt added a perfect consistency without the fat. Plan on making it again soon and KNOW it'll be at/near a five star meal!!

Jan 26, 2013

I thought this was great! I used fat-free greek yogurt. I also used madras curry powder because Indian-style curry paste isn't sold in our grocery store (although Thai-style is). The flavors all worked really well together, and the apples were a nice variation. Even my three-year-old liked it. The one suggestion I have is to add the broth and simmer, then remove from the heat before adding the yogurt. Yogurt curdles when it's heated; still tastes fine, just looks sort of unappetizing. Other than that, this is easy, delicious, and healthy; we'll have it again! Thanks!

Jun 22, 2013

I have not cooked a lot of Indian dishes so I used this as a guide and used the ingredients I had, and improvised. Instead of chicken I used a can of chick peas; I substituted a sliced carrot for one of the apples; I did not have a pepper so instead used 6 sliced radishes; and I added a clove of garlic, and more red curry paste. It worked so well that my partner said it tasted better than some restaurant dishes.


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 181 mg
  • 7%

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

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