Chicken Curry with Apple

Chicken Curry with Apple-sm3
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Chicken Curry with Apple

Servings 4

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 328

carbohydrate 29g

protein 29g

fat 16g


  • 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. 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. 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!

    1. 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.

  3. 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.

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

  5. 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.

  6. 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!

  7. One word to describe this. Yum!

    I added an extra tablespoon of curry powder, a bit of extra salt, and some golden raisins. Served it over some cauliflower rice.

  8. Forgot to say…also added some chopped cilantro at the end for color and because, well, I just love cilantro. ?

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