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Curried Apples & Chicken


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  • 4 baking apples (such as Granny Smith), unpeeled, cut in thin slices
  • ½ cup raisins
  • 2 Tbsp freshly squeezed lemon juice
  • 1 ½ tsp to 2 tsp curry powder
  • 4 large single chicken breasts – leave skin on for flavour
  • ¼ tsp each salt, pepper
  • ¼ cup liquid honey
  • 1 tsp ground cumin
  • 2 green onions, sliced



Step 1

Preheat oven to 375. Line 13 x 9 inch pan with foil, then spray with cooking spray. In bowl, stir apples, raisins, lemon juice and curry powder. Scatter evenly over bottom of baking dish. Arrange chicken skin-side up on top of apple mixture. Sprinkle with salt and pepper. Stir together honey and cumin. Drizzle over chicken. Roast uncovered in centre of oven for 40 minutes. Then baste with curried apple juices every 10 minutes for about 30 minutes. If chicken becomes too brown before it is cooked, cover loosely with tent of foil. Remove chicken, Stir onions into curried apples. Spoon over chicken.

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