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Easy Apple Chicken Curry


What You Need

2 + cups water
1 Tbsp. light, unsalted butter
1 + cups rice
2/3 cup all-purpose flour
1 tsp. salt, divided
1/2 tsp. black pepper
7 boneless, skinless chicken breasts, about 6 ounces each
1 Tbsp. vegetable oil
2 cups chopped onion, about 1 medium onion
1 + cups diced red pepper, about 1 large
1 + cups diced green pepper, about 1 large
2 large garlic cloves, pressed
2 Tbsp. curry powder
1 14-ounce can diced tomatoes
1 cup apple cider
1 cup chicken stock
1/3 cup currants or raisins
2 large apples, cored and diced


1) Bring water to a boil in a medium saucepan. Add butter, + teaspoon salt, and rice; stir well and return water to a boil. Cover and reduce heat to low. Cook for 20 minutes or until tender. Remove from heat and fluff with a fork. Combine flour, remaining + teaspoon salt and black pepper in a shallow dish. Slice each chicken breast and thigh in half on an angle. Dredge the chicken pieces in the seasoned flour. Heat a large skillet over medium-high heat; add the oil to the pan. Add the chicken to the skillet and cook about 3 to 4 minutes per side or until golden brown. Remove chicken from skillet and set aside. Stir in onions, peppers, and garlic and cook about 5 minutes. Add curry, stirring well. Add tomatoes, cider, chicken stock, and currants. Simmer for about 5 minutes, then add apples and chicken to skillet. Bring to a boil and lower heat to simmer. Serve over warm rice.

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