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Cat’s Chicken Apple Curry

Name: Cat's Chicken Apple Curry
Prep time: 30
Cuisine: Indian, Fusion

(10 votes, average: 4.20 out of 5)

30 min prep

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 tastes like it’s been simmering for...

2 tablespoons grape seed or canola oil
1 pound boneless, skinless chicken breast, cut into 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
6 cups cooked brown rice, or, 1 recipe Basic Brown Rice

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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

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.
In the same pot, sauté the onions until translucent, about 5 minutes.
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 cook, stirring constantly for 3 minutes.
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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.