Cat's Chicken Apple Curry- anti-cancer recipes- cook for your life

Cat’s Chicken Apple Curry

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 14 ingredients
Cat’s Chicken Apple Curry is a delectable, sweet-savory dish that makes the most out of skinless chicken breasts. It’s one of those quick to throw together meals that taste as if they’ve been simmering...

Ingredients

  • 2 tablespoons grape seed or canola oil
  • 1 pound boneless, skinless chicken breast, cut in to 2-inch pieces
  • 1 medium onion, chopped
  • 2 large Yukon Gold potatoes, peeled and cut into a 1-inch dice
  • 2 large Fuji apples, peeled, cored and cut into a 1-inch dice (about 2 cups)
  • 1 medium carrot, peeled and cut into 1-inch pieces (about 1 cup)
  • ½ cup Thompson raisins
  • 1 tablespoon mild curry powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne powder, or to taste
  • 1 tablespoon all-purpose flour
  • 2 cups water
  • 1 recipe Basic Brown Rice

Nutrition Facts

Calories

522 cals

Fat

11 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

6 g

Carbohydrates

76 g

Sugar

28 g

Fiber

9 g

Protein

32 g

Sodium

83 mg

Directions

  1. Heat oil over medium-high heat in a heavy bottomed stockpot. Brown the chicken, turning often, remove the chicken from the pan and set aside.
  2. In the same pot, sauté the onions until translucent, about 5 minutes.
  3. Add the potatoes, apples, carrots, raisins, curry powder, cinnamon, cumin and cayenne. Stir to mix well. Cook for 5 minutes, stirring often. Stir in the flour, and cooking stirring constantly for 3 minutes.
  4. Add the browned chicken and water. Bring to a boil, then cover and simmer for at least 20 minutes or until the potatoes are tender. Serve with Basic Brown Rice.

Chef Tips

This dish is an excellent candidate for using up any leftovers you may have from a roast or poached chicken.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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