Easy Apple-Chicken Curry
Apple-curry adds a delicious flavor to traditional baked chicken. Served over warm rice, this meal is easy and enjoyable.
YIELD: 7 servings
Recipe created by: Washington Apple Commission
- 2-3/4 cups water
- 1 tablespoon unsalted butter
- 1-1/2 cups rice
- 2/3 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 7 boneless, skinless chicken breasts; about 6 ounces each
- 1 tablespoon vegetable oil
- 2 cups chopped onion, about 1 medium onion
- 1-1/2 cups diced red pepper, about 1 large pepper
- 1-1/2 cups diced green pepper, about 1 large pepper
- 2 large garlic cloves, pressed
- 2 tablespoons 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
- Bring water to a boil in a medium saucepan. Add butter, ½ 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 ½ teaspoon salt and black pepper in a shallow dish. Slice each chicken breast and thigh in half on an angle and 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.