Curried Chicken With Apples(Light)
A flavorful, light curry featuring tender chicken, sweet apples, and warming spices, perfect for a quick, satisfying meal suitable for any dinner table.
Ingredients
- 2 tsp. canola oil ⓘ
- 1 1/2 lbs. skinless, boneless chicken breasts, cut into 2 inch pieces ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 Granny Smith apple, unpeeled, cored and chopped
- 1 onion, chopped ⓘ
- 1 tsp. grated fresh ginger ⓘ
- 1 clove garlic, minced ⓘ
- 1 tsp. curry powder ⓘ
- 1/2 c. mango chutney ⓘ
- 1/4 c. low-sodium chicken broth
- 1/4 c. fat free half-and-half ⓘ
- 1 Tbsp. chopped parsley ⓘ
- 2 Tbsp. slivered almond, toasted ⓘ
Instructions
- Heat canola oil in a nonstick skillet.
- Add chicken pieces, salt, and pepper; sauté until browned, about 6 minutes.
- Transfer chicken to a plate.
- Add chopped apple, onion, grated ginger, and minced garlic to the skillet.
- Cook until apple and onion are tender, about 6 minutes.
- Stir in curry powder and cook for 1 minute.
- Return chicken to the skillet and add mango chutney, chicken broth, half-and-half, and chopped parsley.
- Bring to a boil, then simmer uncovered until flavors are blended and sauce thickens slightly, about 3 minutes.
- Sprinkle with toasted slivered almonds and serve over rice.
Tips & Substitutions
For a richer flavor, marinate the chicken in the mango chutney and spices for a few hours before cooking. You can substitute the Granny Smith apple with a Honeycrisp or Fuji apple for a sweeter taste. If you prefer a spicier dish, add a pinch of cayenne pepper or toss in some diced jalapeños. This dish pairs beautifully with Curried Basmati Rice.
Serving Suggestions
Serve the curried chicken over a bed of fluffy rice or with warm naan for a complete meal. A side of steamed vegetables or a fresh salad can complement the dish nicely. For an extra touch, garnish with additional chopped parsley or cilantro. This dish makes a great centerpiece for any gathering, especially when paired with other Indian recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curried chicken in a skillet over medium heat, stirring occasionally until heated through. You can also microwave in short intervals, stirring to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Chicken With Apples(Light) contains roughly 218 calories, with 10g protein, 42g carbohydrates, and 3g fat. It is an excellent source of vitamin C (184% of the Daily Value), iron (57% of the Daily Value), and dietary fiber (41% of the Daily Value). Note that it is relatively high in sodium, at 1953mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken for this recipe?
Yes, you can use chicken thighs instead of breasts for a juicier result. Just ensure they are cooked to an internal temperature of 165°F. Bone-in chicken pieces can also work, but will require longer cooking times.
Is there a vegetarian option for this dish?
Absolutely! You can replace the chicken with firm tofu or chickpeas for a protein-packed vegetarian version. Just sauté them until golden and follow the same cooking steps, adjusting the cooking time as needed.
Can I freeze this curried chicken?
Yes, you can freeze the curried chicken. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).