A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

Nutrition Facts

298 calories; 8.9 g total fat; 111 mg cholesterol; 322 mg sodium. 14.2 g carbohydrates; 38.8 g protein; Full Nutrition

Reviews (193)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/26/2003
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 More
(146)

Most helpful critical review

Rating: 3 stars
01/10/2012
The chicken was very moist and tender but it didnt have very much flavor. Read More
(4)
260 Ratings
  • 5 star values: 129
  • 4 star values: 91
  • 3 star values: 28
  • 2 star values: 8
  • 1 star values: 4
Rating: 4 stars
01/26/2003
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 More
(146)
Rating: 4 stars
01/26/2003
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 More
(146)
Rating: 5 stars
09/22/2003
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! Read More
(54)
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Rating: 5 stars
03/05/2005
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! Read More
(36)
Rating: 5 stars
10/11/2004
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! Read More
(32)
Rating: 5 stars
06/12/2010
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! Read More
(26)
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Rating: 4 stars
08/26/2008
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. Read More
(25)
Rating: 5 stars
11/26/2005
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! Read More
(24)
Rating: 5 stars
03/23/2006
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!! Read More
(21)
Rating: 4 stars
06/06/2004
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. Read More
(14)
Rating: 3 stars
01/10/2012
The chicken was very moist and tender but it didnt have very much flavor. Read More
(4)