252 Ratings
  • 5 Rating Star 176
  • 4 Rating Star 58
  • 2 Rating Star 7
  • 3 Rating Star 7
  • 1 Rating Star 4

This is a very easy and delicious chicken recipe that goes well served with rice.

prep:
10 mins
cook:
1 hr 15 mins
total:
1 hr 25 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

  • Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.

  • Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.

  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

388.98 calories; 39.74 g protein; 13.11 g carbohydrates; 1.97 g dietary-fiber; 4.95 g sugars; 19.38 g fat; 7.48 g saturated-fat; 133.63 mg cholesterol; 909.26 IU vitamin-a-iu; 19.99 mg niacin-equivalents; 0.73 mg vitamin-b6; 5.15 mg vitamin-c; 20.66 mcg folate; 85.29 mg calcium; 2.82 mg iron; 47.74 mg magnesium; 517.53 mg potassium; 470.51 mg sodium; 0.14 mg thiamin; 174.44 calories-from-fat; 13 percent-of-calories-from-carbs; 45 percent-of-calories-from-fat; 41 percent-of-calories-from-protein; 17 percent-of-calories-from-sat-fat


Reviews (195)

Read All Reviews

Most helpful positive review

Anonymous
05/12/2011
I wanted to make it a bit more healthy so I only used boneless skinless chicken breast. I cut them up into chunks and cooked them in a wok with the onions apples paprika salt pepper and butter. I also used skim milk instead of cream. This was really good and time saving. I just didn't have 2 hours to make dinner. I would also suggest putting a crunchy green veg. in there as well maybe sugar snap peas. I served it over long grain brown rice. The sauce was amazing though and the recipe was really easy to convert. I loved making it a one dish sort of dish aside from the rice.
(168)

Most helpful critical review

Anonymous
08/12/2016
My husband and I did not like this recipe at all.
252 Ratings
  • 5 Rating Star 176
  • 4 Rating Star 58
  • 2 Rating Star 7
  • 3 Rating Star 7
  • 1 Rating Star 4
Anonymous
05/12/2011
I wanted to make it a bit more healthy so I only used boneless skinless chicken breast. I cut them up into chunks and cooked them in a wok with the onions apples paprika salt pepper and butter. I also used skim milk instead of cream. This was really good and time saving. I just didn't have 2 hours to make dinner. I would also suggest putting a crunchy green veg. in there as well maybe sugar snap peas. I served it over long grain brown rice. The sauce was amazing though and the recipe was really easy to convert. I loved making it a one dish sort of dish aside from the rice.
(168)
Anonymous
04/29/2011
My husband said this was the best curry chicken he has ever had!
(58)
Anonymous
05/10/2011
This was awesome - couldn't find my curry powder so the spices that I used were the paprika salt pepper and garlic powder. Turned out well - raves from the hubby.
(48)
Anonymous
05/03/2012
If you love curry then you'll LOVE this simple recipe! Only one suggestion-if you decide to separately cook with skinless boneless chicken breast instead then saute the onion and apple much longer. This way the sauce is smooth and not crunchy.
(33)
Anonymous
03/04/2012
We made this with chicken breast and sour cream mixed with a little milk since we didn't have half & half. Very yummy!
(26)
Anonymous
05/25/2012
I LOVE this recipe!!! and my wife does too!! We double the Curry powder and use milk instead of cream and sub boneless skinless thighs for a bit healthier dish but the core of this recipe stays the same I had never made Curry before reading this we're on our 3rd time in two weeks:)
(24)
Anonymous
04/24/2012
Weirdest recipe ever (curry canned soup?) but DELICIOUS and FAST. My husband loved this even better than a time consuming curry I made from this site. If I can please him with a LOT less work I'm headed for this one no brainer! Try it!
(22)
Anonymous
11/25/2012
This was a really good recipe. To save time I fried the diced boneless skinless chicken breast with the chopped onion and 1 clove chopped garlic along with the apple in olive oil. In a medium sized bowl I mixed the cream with the mushroom soup and the spices (including some chili powder to spice it up a bit). I added the cream mixture to the chicken and let simmer on low for about 45 minutes to tenderize the chicken. I also added some currents and frozen peas about 1/2 hour before serving over rice. Yummy!
(17)
Anonymous
08/23/2014
I've made this a few times. The first time I used boneless skinless breasts and followed some other reviewers' suggestions to brown the chicken before covering with sauce. The chicken was kind of dry and the sauce didn't taste great. Now I use a big package of bone-in thighs and drumsticks and don't cook them at all (just season them as instructed in the recipe) before pouring the sauce over them. My goodness! This is one recipe I'd highly suggest following as written. The chicken is incredible and the sauce is MUCH better for having all that time to bake in the oven. I've used variations of dairy just depending what I have on hand. Anything from whole milk to heavy cream (and mixtures of the two) have worked great for me. I've also used cream of chicken instead of cream of mushroom soup - tastes great! This is a keeper! Oh and if I have extra apples I use two. Same with onions. I just like the texture of those things a whole lot. Finally the recipe says to add salt pepper paprika and curry powder to taste - it might take a couple tries to figure out what amounts of these things you like but it's worth it:) As others have said it's impossible to be precise with curry measurements because curry powders vary so widely.
(15)