Roasted Apple Curried Chicken with Rice Recipe -
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Roasted Apple Curried Chicken with Rice

Recipe by  

"Chicken is bathed in a spicy honey mixture, then slow roasted with apples, onion and rice to make a delicious meal with little actual work."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 hrs

    5 hrs 15 mins


  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. In a medium bowl, mix together the honey, maple syrup, curry powder, nutmeg, paprika, cayenne, and black peppercorns. Rub some of this mixture all over the chicken, including under the skin, and inside the cavity. Stuff the shallots, onions, and pieces of one apple into the chicken's cavity. Coat the remaining apples with the spice mixture, and place in a roasting pan. Place the chicken in the pan, and pour brown rice around the outside. Pour the water over the rice, making sure that all of the rice is down in the water.
  3. Bake uncovered for about 5 hours. The chicken juices should run clear, and rice should be tender.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2009

All the ingredients were there, it just needed some tweaking. I used all the same ingredients but I used a cut up fryer, sprinked about a teaspoon of salt on it and used white rice instead of brown. I bumped the heat up to 350 and changed the time to 1 hour and covered it with foil for the first half hour, then uncovered for the second half. The use of the curry, honey and the apples made the dish so flavorful and fall-like I served it with some acorn squash...It was wonderful!

Most Helpful Critical Review
Feb 03, 2006

I was extremely disappointed with this recipe. I regularly roast spice rubbed chickens for 5 hours, so I just thought this would be a nice change of pace. The chicken itself was edible. The filling was more like a paste than rice, one that was too earthy with not even a hint of the honey/maple flavor remaining. The apple pieces no longer tasted anything like apples. I also truly love spicy foods, but this recipe had all of the heat that I love with none of the flavor to make the heat worthwhile. I've been faithfully using for about 5 years now, and this is the first recipe that I consider beyond help.


12 Ratings

Feb 24, 2005

Very good! My husband loved it, but I found it a little hot for my tastes. Next time I would cut back on the spices quite a bit. It is definately worth trying again.

May 17, 2010

not a very good recipe, I thought it was too spicy! The rice takes alot more than three cups of water to cook properly and the chicken did not absorb any of the taste. If I cooked this meal again I would cut the cayenne in half and cover the pan.

Nov 16, 2008

After the 5 hrs the chicken wasn't done and the rice was stiil crunchy I don't think this recipe was worth all that went into it

Jul 24, 2005

This recipe was too spicy. The chicken meat was great, but the skin and the rice was very very spicy. I had backed off on some of the spices already and whish I would have followed my instinct and backed off more

Jun 24, 2007

not the best thing in the world to make please try other recipes for chicken before you do this one.

Oct 01, 2006

My Rice did not fully cook with the chicken. definitely needs salt


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  • Calories
  • 1047 kcal
  • 52%
  • Carbohydrates
  • 131.9 g
  • 43%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 36.2 g
  • 56%
  • Fiber
  • 11.6 g
  • 47%
  • Protein
  • 52.4 g
  • 105%
  • Sodium
  • 131 mg
  • 5%

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

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