Have your kids tried curry? While it’s a weekly staple in our house, I was surprised how many of my friends’ kids have never tried a simple curry dish before! A good curry doesn’t need to be spicy or take a ton of time to prepare, as I’m going to share with you in this Quick Apple Chicken Curry Recipe.
One of my daughter’s favourite dishes is butter chicken and a spicy, tumeric-based curry is my go-to comfort food when I’m feeling under the weather. However, a good curry often takes a bit of time to prepare, so it’s nice to have an easy healthy recipe for a quick curry when you’re in a time pinch. This apple chicken curry recipe can come together in less than 10 minutes of active prep time — making it a great option for busy nights.
This quick apple and mushroom curry recipe can be completely homemade or rely on premade soups for it’s flavour. I make my own homemade cream of chicken and cream of mushroom soups, but if you don’t have either of those prepared, it can add an additional 20 minutes to your total cooking time. Good quality, pre-made cream of chicken and cream of mushroom soups will still produce an excellent curry.
How to Make Homemade Apple Chicken Curry
To make homemade cream of chicken soup, add equal parts chicken stock and milk to a stock pot, bring to a boil, and then simmer until reduced by half. Sometimes I like to replace half of the milk with a table cream. (For this recipe you would only need a cup of the final soup – so if you didn’t want any leftovers, use 1 cup chicken stock and 1 cup milk.)
To make homemade mushroom soup, add 1 cup broth or water, 1 cup milk (or 1/2 cup milk and 1/2 cup cream), and a small handful of dried mushrooms to a stock pot, bring to a boil, and then simmer until reduced by half. You can leave the mushrooms as-is, remove them, or blend them — I like to blend them. (This soup tastes even better if you can steep the mushrooms in the broth for a few hours.)
Start by cutting up your chicken meat and browning in a nonstick skillet. I like to use my ceramic frying pan as it requires no butter or oil, but if your pan requires it, the butter will only enhance the final flavour.
While the chicken is cooking, cut up two apples and 2 cloves of garlic.
Once the chicken is fully cooked, remove it from the skillet to a paper-lined plate and add the apples, garlic, and 1/2 cup of water to the skillet to cook until the apples are softened (and slide off of a fork when skewered).
Sprinkle in your desired curry powders, stir to evenly distribute, and then add in either one can each of cream of chicken and cream of mushroom soup, or 1 cup each of homemade.
Add the chicken back in to the skillet, and allow to cook for at least 5 more minutes to marry all of the flavours together. Season to taste with salt, pepper, and your favourite curry powders.
I like to serve my curries over rice, but this would pair equally well with potatoes or over a bed of steamed or braised vegetables.
- 1 1/2 lb chicken, cubed
- 1 cup water, divided
- 2 small apples peeled and cubed
- 1 cup homemade cream of chicken (or 1 can)
- 1 cup homemade cream of mushroom (or 1 can)
- 1 clove garlic
- 1 teaspoon curry powder, tumeric, or other favourite curry spice
- Brown the chicken over medium heat while chopping the apples and garlic. Set aside.
- Add 1/2 cup of water, the apples, and garlic to the pan and mix in with all of the leftover browned chicken bits. Cook until soft enough for the apples to fall off of a fork.
- Sprinkle desired curry powders over top of apple mixture before adding the homemade (or premade) cream of mushroom and cream of chicken soups to the pan.
- Mix thoroughly before adding back in the chicken. Cook for an additional 5 minutes before serving over rice.