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Chicken and Apple Curry


"A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken."
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1 h 15 m servings 298 cals
Original recipe yields 6 servings (6 to 8 servings)


  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 189
  1. 256 Ratings

Most helpful positive review

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, ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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, ...

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 finis...

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 swee...

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 on...

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...

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, a...

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 cooke...

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, l...

This recipe was great and easy to make. I used cubed pork sirloin tenderloin instead of chicken. I would use 3-4 tbsp of curry powder next time as we really like the flavour - it's something y...