Easy Chicken Apple Curry Recipe
This Easy Chicken Apple Curry Recipe is an old favourite I learnt a very long time ago from a family friend. A non-spicy style curry, you soften the apples and onions together as a base to create a balanced but sweet curry sauce. After frying, the chicken simmers in the sauce, soaking up all the beautiful flavours. This is a great recipe for a low key dinner party (just use a large pot instead of a frying pan and increase the quantity). This curry is also best prepared on a Sunday for a mid week meal as the softening of the apples and onion for the sauce takes some time. You can adjust the sauce thickness by adding less or more water, either way you will want to have some bread, rice or Israeli couscous on hand as a side to mop it all up with. Very delicious so there won’t be any left overs!
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Easy Chicken Apple Curry Recipe
Serves two
4-6 chicken thighs, or two chicken leg and thigh joints
2-3 tbsp brown sugar
½ a lemon, seeds removed
1.5 cloves of garlic finely diced
1 large brown onion sliced into crescent slithers
1-2 cups of water, room temperature
2 soft yellow apples – slice in the same way as the onion
2.5 tsp mild curry powder
1 bunch or handful of coriander – chopped roughly to serve
Quality olive oil for frying
Salt and pepper to taste
Start by placing the chicken, sugar and lemon together in a bowl to marinate for 5-10 minutes
While the chicken’s marinating, heat a large deep frying pan on medium heat and once hot, add a tablespoon or so of olive oil
Throw in the garlic, then the onion, and stir. Just before they turn golden, add the apple slices. Stir the three ingredients together until they become soft and mushy. This can take some time, if you’d like to speed up the process, you can add a little water to assist the softening of the apples. Once very soft, almost a mashable consistency, place the garlic, onion and apple mixture aside and leave the frying pan on the heat
Add a good drizzle of olive oil to the frying pan and once hot, remove the chicken marinating in the bowl and add them to the frying pan. Fry the chicken pieces until they’re almost cooked (about 80-85% cooked through) – the remaining cooking occurs when they simmer in the curry sauce
If you are eating the curry right away, and are planning to serve it with rice or couscous start to prepare your side now
Once the chicken is almost cooked, add the mushy onion and apple mixture back to the frying pan with the chicken, drizzle a little olive oil, stir through then slowly pour the water over the chicken and apple ‘sauce’. I recommend starting with half a cup, then adding more as you see fit to thicken what will become your sauce. I like my sauce to be about medium in terms of thickness, so I use about 1 – 1.5 cups of water
Check on the chicken (cut through with a knife if you need to) to make sure it’s cooked, if not, leave it to simmer a little longer. Once the chicken is cooked and once you’re content with the sauce thickness, stir in the curry powder and simmer for a few minutes until it’s mixed through. Taste the sauce for flavour and make any additions (salt and pepper) if needed, then take the curry off the heat
Serve with the chicken on a bed of rice or couscous, a healthy drizzle of the curry sauce and top with coriander to serve. Also have some extra rice, couscous or bread on hand to mop up any extra sauce with.
Other curries: Eritrean Vegetable Curry, Purslane Lentil Curry, Sri Lankan Dahl Curry and Beetroot Curry.
