Not So Spicy Apple Chicken Curry

Not So Spicy Apple Chicken Curry

Good morn­ing, lovely peo­ple! Laura and I have been talk­ing for ages about jour­ney­ing into the way back of our archives to re-photograph old recipes that we love (but which had our own ama­teur pics, which we don’t). And we’re finally doing it! It’s so nice to have great shots to go along with these golden oldies. Today’s recipe goes back to June of 2010! Which was about three months into this wacky project. I’m sad to report that 7 year-old Esme is as spice averse as 3 year-old Esme was. Sigh… In hap­pier news, this mild curry is still a win­ner with the whole fam­ily. I’m going to call it a win. And now, I’ll hand it over to… me. That’s so weird.

Esme thinks she doesn’t like spicy food. Her belief is so strong that if some­one uses the word spice at the table she won’t touch her din­ner. But if you don’t say any­thing and present her with a bowl of curry, Thai noo­dles or Span­ish chick pea stew she’ll hap­pily eat it up. I just don’t push my luck. Tonight’s din­ner was one of my favourite not spicy spiced dishes — Apple Chicken Curry.


photo by Maya Vis­nyei

It’s based loosely on a recipe from Annabel Karmel, with a few tweaks. It’s also nearly an all-in-one dish which I’m a fan of on a day like today where I was run­ning around and didn’t have time for any prep. I also like it because it makes me feel like I’m not a jerk who just gives into my kid’s relent­less requests for noo­dles with cheese. But believe me, I’m that jerk a cou­ple of times a week.

Apple Chicken Curry

1 cup brown rice
1 glug of veg­etable oil
2 chicken breasts (you could use thighs if that’s what you’ve got) cut into bite-sized pieces
1 onion
2 gar­lic cloves minced
1 large apple, peeled and sliced into thin wedges
1 — 2 tsp curry pow­der or paste
1 tsp soy sauce
2/3 cup of coconut milk
2/3 cup of chicken stock
1 cup of frozen peas
dol­lop of plain yogurt


Put your rice on. It’s not so hard to switch over to brown rice if you always remem­ber to get it going first. 1 cup rice = 2 cups of water with a tiny drop of olive oil or a small bit of but­ter. Bring it to the boil and then reduce to a low sim­mer with the lid on. Take a look after about 25 — 30 min­utes to see if you need to add a bit more water. Check it — it’s almost done take it off the heat and put the lid on the pot while you’re fin­ish­ing din­ner and it will keep cooking.

Sautee the chicken in a bit of veg­etable oil in a pan until they start to colour. Add the onions and cook for about five more min­utes. Then add the gar­lic and the curry and cook for another minute or so.

Add the coconut milk, chicken stock and soy and stir together.

Add the apple pieces and sim­mer for another five min­utes. Add the frozen peas and sim­mer for another cou­ple of min­utes. I always cut into chicken to test it for done-ness before serving.

Put a scoop of rice in a bowl and top with a ladle or two or curry. I’d for­got­ten how fast and easy this din­ner is to make. And because no one used the S word — it got eaten with a smile!

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