Chicken Curry with Apple

Chicken Curry with Apple-sm3
Recipe makes 4 servings.
Approximate Cook Time: 45 minutes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 18
Rating: 4.39
Rate this recipe!


2 tablespoon(s) olive oil, or coconut oil
1 medium onion(s), yellow, diced
1 large apple(s), peeled, cored, and diced
1 can(s) tomatoes, stewed (16 oz)
1 cup(s) chicken broth
1 teaspoon(s) lemon juice
1 tablespoon(s) curry powder, (or more, to taste)
1 pound(s) chicken breast(s), boneless, skinless, cooked and chopped


  1. Heat oil in a large frying pan over medium-high heat.
  2. Add onion and cook until slightly softened, about 3 minutes.
  3. Add apple, tomatoes and their juice, broth, lemon juice, and curry powder.
  4. Simmer uncovered 35 minutes.
  5. Add chicken and heat through, about 5 minutes.
  6. Serve with assorted garnishes like toasted coconut, mandarin oranges, raisins, crumbled cook bacon, mango chutney or chopped onion on the side.

This recipe inspired in part or in whole from here.


  1. statton

    I just made this recipe. Because of what I had on hand, I made these changes:

    – substituted pork for the chicken
    – sautéed the onions until they were soft and almost translucent
    – smashed a clove of garlic and threw it in
    – doubled the curry
    – sprinkled on some cayenne pepper
    – was short on meat so cooked and threw in a handful of chorizo sausage


  2. statton

    Forgot to mention…mushrooms! The perfect addition as well.

  3. Tiffany

    Awesome recipe, turned out delicious!! Made this for company, really good.

  4. Spectatrix

    Very tasty. I served with coconut and raisins over cauliflower “rice”.

  5. emmie76

    whats the calorie content on this dish?

  6. ssimon

    I’d be interested in the calorie content as well!

  7. calvar04

    I left out the tomatoes because I had none at home tonight, and instead I made baked sweet potatoe wedges (in CO). I topped the sweet potatoe wedges with the apple-onion sauce. This is the most delicious meal I have made for myself in a while! I hope the baked sweet potatoes conform to the paleo diet!

  8. Lia

    How should the Chicken be precooked?

    • Neely Quinn

      Lia – You can just stick it in the oven on a baking tray at 350F for about 15 minutes until it’s no longer pink in the middle. Alternatively, you could sauté it in a pan on medium heat with a little coconut oil for about 15 minutes.

  9. PKHPaleo

    Do you have the nutritional content without garnishes for this dish?

  10. Cait

    Is there a reason I can’t just simmer the chicken in the sauce? I just feel like it would taste better and cook up nice and tender, but I wasn’t sure if there was a food safety reason for not doing this.

  11. BellaDiMirra

    Double the curry powder, a generous sprinkle of cayenne pepper and some canned coconut milk to counteract the acidity of the tomatoes. Delish!

  12. Dthorpe

    nutritional info please…

  13. PJL

    Celery is good instead of apples, and retains 99% of its nutrients when cooked!

  14. Cliff

    Total calories for this meal is 1050 (total) and carbs is 70.

  15. Anton

    Absolutely delicious, I’m so glad to have found this recipe.

    The only difference to how I made it is that I added half a cup of raisins and a small can of coconut milk. Also I didn’t pre cook the chicken, just added diced chicken to simmer for the last 20 mins of cooking.

  16. Julie

    Doubled the Curry powder. Delicious!!! Can’t wait to make it again!!

  17. Liz

    This was great!! Such a good dish. I did make a couple alterations:

    -used boneless, skinless chicken thighs instead of breasts. IMO, chicken thighs add more depth of flavor for a hearty dish like this. I browned the thighs on both sides in a pan with a touch of oil.
    -added a minced clove of garlic into the pan to sauté for about 30 seconds before adding ingredients in step 3
    -I let the sauce simmer for about 15 minutes uncovered, then I added the browned chicken thighs and covered the pan letting everything cook at a low simmer for another 15 minutes. This allowed the chicken to finish cooking and helped to hold in the flavors. I took the lid off for the last 5 minutes and threw in a handful of raisins. The sauce thickened fine and the chicken was full of flavor!

Leave a Comment