Curry Apple Chicken Saute

I found this recipe in our local paper, and I thought it sounded like a fantastic way to incorporate apples into our main dish for dinner, and to help get both my husband and Ladybug to embrace curry a little more.

This recipe was nice, but neither Joel nor I were overly gung-ho about it. It was good, it had nice mild flavors, we just weren't in love with it. However, I decided to give you guys this recipe because of Ladybug. She literally freaked out over this dinner. She ate her helping so fast, I've never seen food disappear that fast before (even blueberries, and they are her favorite!) She liked it so much that as soon as her plate was clean she immediately decided she needed to eat what was left on my plate. And as soon as that was gone, she asked for even more. That's right. She had three helpings of this!!

That being said, I think this is a great recipe for families wanting to add a bit of spice to their meals, or if you don't like a whole lot of spice. Give it a try and let me know what you think!


Curry Apple Chicken Saute

2 tablespoons butter
4 boneless, skinless chicken breasts, pounded to 1/2' thickness and cut into strips
salt and pepper, to taste
1 medium yellow onion, diced
1/2 tsp ground cinnamon
1/2 tsp curry powder
1/4 tsp smoked paprika
2 baking apples (such as Granny Smith or Cortland), peeled, cored, and diced
2 tablespoons apple cider vinegar
1/2 cup water
1 tablespoon cornstarch

In a large skillet over medium-high heat, melt 1 tablespoon of butter.
Season the chicken with salt and pepper on both sides, then add it to the pan.
Cook for 3 minutes on each side, then transfer to a plate.
Add the onion to the skillet and saute for 4 minutes.
Add the cinnamon, curry, and paprika and mix well.
Saute for 30 seconds, then add the apples.
Toss well to coat the apples with the seasonings, then cover the pan, and reduce the heat to low.
Cook for 5 minutes or until the apples are tender (but not mushy).
Uncover the pan and stir in the vinegar.
In a small glass, mix together the cornstarch and water, then add to the skillet.
Stir the pan until everything is coated evenly and bring to a simmer.
Return the chicken to the skillet, cover with the sauce, and cook for 6-8 minutes, or until the sauce has thickened and the chicken is cooked through.
Serve with rice.


  1. I couldn't look below, because I killed my SD starter last year :( That said, this chicken apple curry saute looks divine, Jenni! Everything you make always looks so delicious!

  2. Thanks, Lisa! You should definitely make another starter! I cannot stop using mine!


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