A Mild Chicken Curry with Apples

chicken curry with apples

Chicken Curry with Apples

This is from Dinner: A Love Story (affiliate link). You can find her blog here. I enjoy her writing, as I mentioned before and her recipes are quite good too!  I was inspired to try her “starter curry” recipe because my youngest, who loves curry, just moved into her first apartment.  I love cooking Indian curries with Patak’s Curry Pastes (affiliate link) but I thought a good curry that just uses curry powder would be good for my daughter to try cooking.  I cooked up a batch when I knew she would be home in a few days and sent the leftovers back with her to try.

This is a mild curry. If you like a spicier curry, you can try this curry recipe. I think next time I make this I’ll cook up the cilantro stems along with some fresh ginger and a chili pepper like I normally do. But this was good, too!  Just mild.  I changed up a few ingredients, using up the whole can of coconut milk rather than being left with a partial can and adding more garlic.

Mild Chicken Curry with Apples

  • 2 Tbs oil
  • 1 onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1/2 stalk celery, chopped
  • 1 large apple, peeled and chopped
  • 1 tsp grated fresh ginger
  • 2 Tbs curry powder
  • 2 boneless skinless chicken breasts, cut into bite-sized cubes
  • 1/2 cup chicken broth
  • 1 15-oz can coconut milk
  • handful of frozen peas
  • For garnish
  • plain yogurt
  • chopped cilantro

Heat the oil in a large deep skillet over medium heat. Add the onion and cook about 5 minutes, until soft. Add the garlic, celery, apple and ginger and cook another few minutes, then stir in the curry powder.

Push all this to one side, add a bit more oil to the pan and brown the chicken pieces. (If you're pan is small, do the chicken in two batches. It won't brown well if it's too crowded.)

Stir all the ingredients together and add the chicken broth and coconut milk and bring to a simmer.

Stir in the peas and cover, cooking until the chicken is done, about 10 more minutes.

Serve with rice and top with yogurt and cilantro.

Packing Tip

When I pack up anything rice I either put all the curry/stew on the bottom and the rice on the top (which doesn’t make as pretty a picture!) or push the rice up to one side. This keeps the rice from absorbing all the sauce.


curry packed to go

Curry Packed to Go




  1. Yummy. Hope you don’t mind if we put a link to your recipe here: