A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken.
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!
Read MoreThe chicken was very moist and tender but it didnt have very much flavor.
Read MoreI 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!
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!
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!
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!
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!
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.
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!
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, like we do, be very generous with the curry powder. Served over rice, this is an excellent, healthy meal! Thanks!!
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 you have to experiment with according to your taste buds.
Reading the Ingredient list I knew that this recipe needed some more spices. Having said that Im still rating this a 4 bec the apples and curry played so well off eachother and I would have never thought of that. I added a teaspoon of coriander, garam masala, some cinnamon, a jalapeno and some red peppers. I cooked the chicken than added it to the sauce later. (All in a skillet) I did crave more of the apple taste so next time I will dice the apples larger and add one more or maybe add some apple juice. Also I think golden rasins would go nicely in this. Im so glad I tried this. thx
Baked this dish for a sunday company meal and served it with plain bulgur; It was well appreciated. I only made a few changes: I substitued coconut milk for the milk, added 1-3/4 tablespoon curry instead of 1 and mixed in about 1/3 cup dried apple. I would recommand to prepare the sauce in a large saucepan or a pot instead of in a skillet. Will make it again.
Delish! I gave this one 5 stars because it was so easy, quick, and tasty. I didn't have any good curry powder on hand so I replaced it with 1 Tbsp of garam masala, plus a couple shakes of cinnamon & nutmeg. Also, instead of baking the chicken pieces whole in the sauce, I just cut up the raw chicken and added it to the saucepan right after the onions, and sauteed them together in the butter, adding the apples soon after. In other words, everything in one pot :-) I feel like the butter and most of the flour could be left out and it would be just as tasty, with only marginal change to the texture. I left everything in this time though, because I knew my sweetie would like it :-) We ate it with brown rice and a side of frozen peas. Four thumbs up! :-)
One of the best chicken curries I have had. It is great!!!!!
This was good but I didn't make near the same amount of chicken to go in the sauce. I can't imagine 8 breasts with the amount of of sauce this calls for. I doubled the curry and cut the chicken breast into chunks so that it could just be cooked in the pan with the sauce. I liked the apple's sweetness and will include it in all of my curry dishes from now on.
This is a great recipe. SO easy to whip up a quick family meal! I read other reviews and follwed the adivce to double the curry powder. I also used a bit of corn starch in place of the flour. I didn't heat the chicken broth either. Oh and lastly... I made the curry sauce and threw in the raw chicken...simmered on the stove for about 30-45 on low. I will make this again! YUM.
Very good and easy recipe! Used 2 chicken breasts but same amount of sauce. Could use a little more chicken though. Cooked everything in skillet: chicken first, set aside, then add onions and apples, then curry powder and liquids, then add chicken back in. Having coconut milk on hand to use instead of regular milk would have added a nice touch. Served with rice, delicious!
Great recipe. I did add more curry powder than originally called for, and I used coconut milk instead of regular milk, I also cubed the meat and sauted the chicken, apple, and onion all together. Awesome flavor!
SO GOOD. this dish was really simple to prepare, is healthy and tasted incredible. I of course did make some changes. I added probably about 2 Tbs of curry, some garam masala, garlic, and a bit more cayenne. I used only 2 chicken breasts that i cubed and added broccoli, bell pepper, carrots, and tomatoes. Instead of running the oven for an hour i put it in a pan on the stove for about 30 minutes on low. I will definitely make this again!
YUM! I used half and half in place of the milk, only because I had it in the refrigerator, and that seemed to make the sauce extra creamy and special. My curry was a bit bland, so the next time I am out shopping, I will pick up a curry with more "heat". Served this over rice - - that way the dish became curry chicken AND curry rice!
This recipe was so easy!! My husband and I loved it! I did modify slightly...doubled the amounts for the curry sauce so that there would be plenty for the rice. Will definately make this again!
I made this for my family not too long ago. Everyone adored it and told me to definetly make it again! It has a unique, fresh taste that made it even more delicious! Thanks for the recipe!
This recipe is wonderful if you like a very mild curry flavor. I tripled the curry powder and added 1/2 tsp. cayenne pepper to spice it up and then I loved it. The sweet offsets the spice and makes for a delightful combination of flavors.
I love curry, and had a very strange array of things in the house, so I gave this a whirl. I didn't have onion, so mine was onionless, and I only had about a tsp curry powder, which I think made it a little too sweet and bland. I would definitely use onion and more curry powder - it needs it! Also, I did mine entirely skillet-style, chopping 2 chicken breasts into chunks and sauteing it with the apple before adding the seasonings and liquid. And per others' suggestions, I did some other add-ins. I threw in about 1/2 c raisins, and instead of coconut milk (didn't have any), I tossed in about 1/2 c flaked coconut. It made it a very sweet curry - almost too much so. In the end, it was well-recieved, but not enough so that I will make it again soon, unless I am in a pinch again.
This has become my go-to chicken curry recipe - love it - you can add several things, such as peas, green peppers, etc - I do cut back on the onion, using only one small rather than two.
I'm sure it doesn't taste the same, but since I have to cook gluten-free and casein-free for my autistic daughter (see my blog on the autism diet on this website), I replaced the butter with spray vegetable oil and replaced the milk with apple juice, since I was using apples anyway. To cover up all the fruity flavor I used a tomato flavored chicken boullion instead of the chicken broth.
This was really good. I kept all the ingredients the same but I made it faster and easier by using canned chopped chicken breast. I made the sauce in the pan and then stirred in the chicken breast until it was heated through. I scaled the recipe back to 1 serving and used (1) 12.5ounce can of chicken, which actually made enough to serve two people over rice. (Or, one really hungry guy...as was the case when my husband ate all of it :) By using prepared chicken breast, this makes a really yummy and easy and fast weeknight meal!
WOW! This was SO good. I used one can of coconut milk and one can of broth. I used 1 1/2 TBS of curry and could have definitely used more (I ran out). Used 6 breasts which we cut into bite-sized pieces. The proportion of chicken/sauce was just right. Served with mashed potatoes (b/c we had eaten rice the two nights before I served this) and it ROCKED! I will serve w/mashed again for sure. Served with broccoli on side. Wonderful easy dish.
Delicious and EASY. I used granny smith apples and whole wheat flour. I also used alot more curry seasoning (garam masala specifically) and seasoned the breasts with the curry, ginger, garlic and onion, as well as the salt and pepper. I also took another reviews advice and made a bit more of the sauce so there would be extra to go over basmati rice as well....highly recommended!
This is a great base recipie. The flavors were great, next time I will add some veggies and more curry powder. Thanks!
This was so-so. I made it tonight and had to make many changes for it not to be bland. Added another tblsp of curry powder, 2 cloves of crushed garlic, more chicken broth, and 1 tblsp of hot chili sauce. Also I used coconut milk instead of regular. To be honest, I don't think this will be made again. It just wasn't as dynamic as I think curry should be. My British boyfriend said it was meh. Edible, but not a winner. Sorry!
I did this recipe in the crockpot and it turned out fabulous--just added all the ingredients in the pot and set for low for 7 hours. Chicken was very moist and flavorful. I realized after I started making this that i had no curry powder....big oops, but I used tumeric and other spices, used coconut milk instead of milk, and it still tasted like curry. Just a few things I tried for those looking to add veggies-- I added cubed potatoes to the crock pot (my favorite curry dishes have potatoes) and served over sticky rice and steamed broccoli. I wasn't sure how it would be with broccoli, but I was really surprised how nice the flavors were together! Loved the recipe, thanks!
Excellent flavor, easy to make. I had to serve more people than I had chicken breasts, so I cut them up into bite-size pieces and sauteed them in the pan; then added the chicken to the curry mixture and simmered in the pan for about 20 minutes instead of baking. I served over rice that I cooked in chicken broth and added a bit of curry to. Turned out great!
I love this recipe! I do modify it a little, but even the base recipe is great. As some other reviewers noted the recipe works even better when you use coconut milk in place of the regular milk. If you're not concerned about calories, using the whole can of coconut milk to replace the milk and the chicken broth is good. Also, I use lots of curry powder.
This was my first curry and sooo good. My hubby loved it and even my picky 4 year old thought it was yummy. After reading some other reviews I made the following changes: Reduced the chicken to 6 breast and cubed them. Doubled the sauce. Didn't have any chicken broth so used one can of cream of chicken and one can of water. Doubled the curry and added a bit of cinnamon, too. Also threw in a handful of raisins and added a bit more apples. Saute'ed the apple first then added spices and liquids until boiling. Then added cubed chicken to the mixture and cooked on stovetop for about 30 minutes while my riced cooked. Served over rice and with an indian chapati flatbread that I found on this site. It was all so authentic and delicious tasting! Will definitely make this many more times.
Excellent recipe! We used skinned chicken legs and added several cloves of garlic and it was delicious!
It seems an odd mixture, but this is SO good! For picky onion eaters, this recipe uses ample amounts of onion without really tasting it at all. Good!
I loved this recipe, but did change it a smidge. I used 3 tablespoons of curry instead of just 1. I also used a can of coconut milk plus the cup of milk to make it more saucy. I cooked this in a skillet with cubed chicken breast. It turned out great! I've been looking for a curry recipe just like this for a long time, thank you!
This was an absolutely awesome curry. I tip my hat off to you, sir/mame. I want to say that I modified the recipe a bit, however. I added a lot of turmeric and gram marsala as well as some cinnamon. Also, instead of adding milk I added half coconut milk and half yogurt. As i slow cooked everything I found it to be getting to thick so I added milk a few times to keep it liquid. Again, thank you so much. This is one of the best things I ever made and it was so simple.
Absolutely wonderful! Not only did it please the whole family, including my picky wife, but it was great as lunch the next day. Highly recommend.
Although i thought it was weird in the begining, the recipe turned out to be great. the apple flavour blends in perfectly with the curry, giving an exquisite taste.
I'm not sure why everyone is giving this 4 and 5 stars. I thought it was bland. It did not have enough flavor, I even used curry powder from the international market which is stronger than regular grocery store curry.
Because of a recent trip to a local orchard, I have an abundance of delicious apples. They are a part of every meal! :) I was already a fan of chicken curry, but this brought that love to a whole new level! Extremely easy, and extremely yummy! I pan-flashed the chicken first (outsides cooked, insides pink) and cubed it, and I also used 1/2 cup of coconut milk and 1/2 cup of milk instead of all plain milk. Wonderful! Will DEFINITELY use again!
a little bland and I added extra curry and garlic. Next time I will use even more curry and raisins.
Used: Pink Lady Apples and Jamaican Curry Added: 5 cloves of garlic and 1 1/2 Tablespoons MORE Curry APPLE AND CURRY WORK SO WELL TOGETHER! This dish was not only easy but so delicious. I like spicy so I added more curry but it still didnt come out too spicy.
very nice but needs more spice to it. I will add some cayene or other hot stuff next time.
Very Subtle but delicious taste. I used Granny smith Apples for their tartness. Will make again!
This is delicious - mildly spicy but a lot of rich flavor from the apples and onions. It gets better the second day, too.
This was very yummy. The whole family really enjoyed it. I make curry fairly often, but the apple really adds something special.
I loved it and my husband loved it. I added some red pepper to spice it up. The sweet and creamy taste of this dish is the perfect dish.
Delicious curry! I also diced the chicken and cooked the entire dish on the stovetop. Next time I'll try Granny Smith apples as another reviewer suggested. I used Gala apples this time and threw in a handful of raisins as well. Also I used chicken stock instead of broth to reduce the salt and soy instead of regular milk. Served over couscous with chopped peanuts and coconut as toppings. Made an easy meal that looked like I'd really fussed... Thank you ChristyJ!
Very nice! I also added raisins. Popular with my family, although I did up the curry powder a lot.
This was a VERY easy, very delicious recipe! The only reason I didn't give it five stars is that I gave it a bit of tweaking and while it was very GOOD, it's not SO good that I'll be getting cravings or dreaming about it. But I will *definitely* make this again! The three changes I made were: 1) I used half coconut milk for the milk measurement. 2) I added masala spice 3) I added golden raisins to the mixture(at about 20 minutes into the baking process). This last one made ALL the difference; my significant other said this wouldn't be HALF as good without those golden raisins (they go VERY well with curry; I highly recommend them). I served it with coconut rice and they go very well together. A GREAT dish for busy families too!
Everyone really liked this dish and it couldn't have been easier to make. I subbed the milk for coconut milk and chunked the chicken into 1" pieces to speed up baking time. Sauce-to-chicken ratio was perfect using 4 large breasts. Was a bit too sweet for my taste, but like I said, a hit at the dinner for 8.
Though the aroma of the ingredients combined smelled good, the sauce was too bland. I reused the sauce on the second day, after it had thickened. I added some cayenne pepper and ground ginger to the chicken and sauce before reheating, to give the chicken some potency. Then I served it all over basmati rice.
I made this last night- it was very good but I think next time I make it I am going to put more curry powder in it. Also I found out I was out of flour after I started making it- so I substituted corn starch- it thinkened quite nicely.
Fabulous! Everyone in my family loves this, even the kiddos, and it has become a regular for us. I don't change a thing. :)
This was sooooo good, and my husband said so after his first bite (he almost never comments on my cooking). I used half the chicken called for, but I used the same amount of sauce and served it over rice. I used 1.5-2T curry and substituted lite coconut milk for the milk. Yuuuum-yum!
This just didn't do it for us. I think the apples didn't mesh well with the rest of it. It needed something else to it; pretty much just tasted like plain curry/bland.
Pretty good, although mine didn't thicken right. However, I am sure that was entirely my fault, as I can never get a flour-thickened sauce right for some reason. The flavor was excellent.
This was sooooo good! I did make a couple minor changes though. (i had a hungry 4 year old and needed it to be done faster!) I first cut up the chicken breasts (4 of them) and sauted them in olive oil and then reserved them on a plate tented with tin foil. Then i cooked the onion and apple as said in the recipes and made the sauce and added the chicken at the very end to re-heat it. I topped it with some chopped cashews and it was GREAT!!
blah!..not what i expected and i really enjoy indian food and a good curry this was not it
This was good. It tasted just like the Mulligatawny soup I make! I love that soup so the flavour in a non-soup dish was just as yummy. Served with rice noodles it was just great! & it was easy too!
My husband and I thought this recipe was very flavorful! To cut down on fat, I only used 1 Tbsp of butter and used skim milk...still tasted great. Also, I just used a can of chicken broth instead of measuring out a cup. This made for more liquid for the sauce. As another reviewer recommended, I cut the chicken into chunks (only used 4 chicken breasts) before cooking. Thanks for a tasty recipe!
This was a great recipe. I did add garlic, and a little bit of sherry cooking wine. I served it over plain white rice. I put this into my favorite recipes.
This recipe is outstanding. It is simple to make and requires only a handful of ingredients. Best of all it is packed with a "punch" of great flavor. Also, there is plenty of room to add personal flair; such as cinnamon, raisins, and different type of milks. It will become a staple recipe; thanks!
i made this for some extended family members at a very casual pseudo dinner party, and we all loved it. i did make a substantial change, though: i did the whole thing on the stovetop, sauteing the chicken in bite-sized pieces. this was my first experience with curry, as i don't enjoy spicy-hot foods, and had been having a hard time finding recipes that didn't call for added cayenne, etc. this was perfect, and i'll definitely be making it again!
I would give this three stars, but my husband loved it, so I compromised with four stars. I used two tablespoons of curry and was still disappointed that it didn't have more curry flavor. I found it a little bland. I'll try it again with a few modifications. I also used cut up turkey, to make it easier to eat over some cous cous.
The texture is great, but the apple curry flavour was not as intense as I had hoped.
We enjoyed this. I added some powdered peanut butter and next time I think I'll use coconut milk and a handful of chopped raisins or maybe a little chutney. A very good basic recipe and the sauce was nice. I made the full recipe with only three cubed chicken breasts. Served with rice and green beans. I will make this again.
I thought this was just ok and most likely will not make it again. If I do it again I will add more (1 cup) rasins and use at least 2 T curry powder. The rasins were my favorite part because they added a little sweetness which I really liked
This recipe is good if you want to try something different with your chicken,I recommend this one.I made it with spicy mexican rice and it was an awesome combination.
This was a great recipe although I did change some things & I would make more changes next time I make it. I used coconut oil instead of butter cause it's healthier. I used Almond milk instead of milk cause I'm allergic to milk. I halved the recipe but left the same amount of curry in it. It still needed more curry. I also think the curry I bought was not spicy enough. I will add another apple next time cause I could hardly taste the one I added. I will definately do this recipe again but with extra curry & extra apple. Thanks for posting it! I hope you don't feel that I butchered your recipe!
This was quite tasty. I used coconut milk and more curry. I also baked it over a bed of raw rice and added water. The flavors seeped into the rice. I only didnt really taste a distinct apple flavor.
This was a good recipe but next time I will make more of the curry/apple dressing to go with it. Chicken still tasted good though.
A big success. I used chicken for two people although made the full quantity of sauce. I added a little garlic to the sauce as well as a handful of raisins which seemed to work nicely. Will definately be making it again.
I found this to be more sweet than spicy, added some cayenne to perk it up...but good!
This has alot of my favorite things chicken, curry apples......but the flavors just do not play well together. I will not be making this again.
Only half the family liked this. I thought it could use more curry. I will not be making this again.
Great recipe! Used yoghurt instead of milk as I prefer that taste and added more curry. Husband loved this. Will add some red bell pepper next time.
This recipe is amazing! I've made it using skinless thighs, but decided last night to dice up chicken breasts and add the cubes to the apples and onions. I do like some others and use coconut milk, though that's really the only change I make. The whole family loves it!
Great and EASY recipe! The apples give the curry a unique kick to the flavor. Instead of the milk I switched it with coconut milk to give a thicker, creamer texture and flavor; used chicken tenderloins and cooked them a little before throwin into the curry sauce. I did not bake but cook on stove top and let everything bubble and fuse together like a stew. Delicious! Put together with black Asian wild rice and Naan! Mmm...Mmm...
Even with doubling the amount of curry powder, using coconut milk instead of regular milk, and adding some garam masala, it just wasn't flavorful enough. It's not a bad dish at all, but it needs a little something and I haven't quite figured out what that is yet. My family wasn't really looking for the curry to be hot, just to have a deeper flavor and a stronger spice combination.
Wonderful Recipe. First time I made curry and it was so easy and good. I didn't have any chicken and used pork chops, and it turned out wonderful. I did double the sauce and added some heat(chili sauce), because the apples made it sweet. Sweet and spicy!!
This was my first time making curry and I was very impressed. Four stars only because I used this a base recipe. I read other's suggestions and doubled both the 'soup' and curry powder. I also used coconut milk instead of milk. I cooked it with chicken tenderloins- they were a little bland and I think next time i'll cube them. Also I threw in a dash of red pepper for spice. The apples added a great flavor- kind of tangy! I used Granny Smith. Next time I'm going to throw in cooked potatoes to replicate the curry I eat at my favorite Thai restaurant. Thank you so much for sharing this recipe!
This was a little bland, so adding a good bit of salt of salt is necessary. Or, if you don't like the idea of consuming a lot of salt, add more apple for sweetness and more onion for flavor. I also think garlic would be good in this. It could've used a little more curry powder. Produced very moist chicken and was fairly easy to make. My parents did not like this, but I thought it was a welcome change to plain chicken. Healthy, too!
The recipe by itself really needs something. I think the curry was a little overwhelming, but will try again!
I really enjoyed making this recipe and feeding my coworkers. They loved it. I did feel like it was missing something...something to really give it that special something but I will keep trying to perfect it. But overall, great. Just added something for color: red, orange, and green peppers. Also fresh garlic.
I love this recipe and so easy! I decreased the amount of chicken to only 4 pieces, used boneless skinless thighs CUT UP instead of breasts (they are cheaper), doubled the amount of curry and served over steamed jasmine rice..yummy. By decreasing the amount of chicken it made it more saucy, which tasted great and soaked up the rice. This tasted like a recipe from a Thai or Indian restaurant! Great! You could also provide a little color by adding some chopped green onion
very good and very kid friendly curry.I added some cumin and garlic to taste and definitely caramelize your onions to bring out some flavour. Will do again for sure.
Yummy. Made as a skillet. Cubed chicken and sauted with cumin then added to prepared sauce.
Very tasty. It actually was more flavorful as a leftover dish than when it was first prepared. I felt like it needed more curry at first, but once it had been in the freezer for a little bit, it was wonderful.
This was good. It tasted like I was putting the top rated (on this site) Mulligatawny soup on rice. It has the exact same flavor. It is a little bit bland....maybe some cumin would help with this?
