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Apples are one of the most popular fruits in the world and chicken one of the most popular proteins ... and curry cuisine counts as one of the five most popular cuisines on earth! Here they come together as one delicious, easy meal for the entire family as you can make it as spicy as you wish. And it's quick to prepare as it uses packets of cook-in-curry sauce. And not a word from the judgment sisters ... sometimes cook has an 'r' in! Such is life ...

Chicken & Apple Curry
Best of two worlds!


  • 30 ml sunflower oil
  • 20 – 30 ml mild curry powder (or to taste)
  • 1 large onion, coarsely chopped
  • 2 large Granny Smith apples, cut into pieces
  • 15 ml ginger, finely chopped
  • 15 – 20 ml chili, finely chopped (or to taste)
  • 1 – 4 cloves of garlic, finely chopped (or to taste)
  • 2 packets Malay Curry cook-in-sauce-powder
  • 800 ml clear apple juice
  • 6 - 8 chicken thighs, or any parts that you fancy
  • salt and freshly-milled black pepper
  • juice and zest of a lemon
  • coriander leaves, coarsely chopped

Chef's hint: To save time and have less fat content in this dish, use chicken breast meat only. However, adjust your cooking time. First cook all the other ingredients in the sauce until you are happy. Then add the chicken and cook barely five minutes - just until the chicken is cooked right through. You will be rewarded with juicy, tender morsels of chicken suspended in a sweet, spicy, fruity sauce. Yum!


Heat the oil in a saucepan and add the curry powder. Fry briefly then add the onion and apple. Sauté until translucent - you may have to add a little more oil as the curry powder will have absorbed most of the oil. Add the ginger, chili and garlic and stir.

Mix the sauce powder with the juice or water and add to the saucepan. Bring to a boil and reduce heat.

Now lightly fry the chicken skin side down in a very hot pan until slightly browned. Add them to the simmering sauce, cover cook for 30 to 45 minutes, or until the chicken is tender. If it becomes too dry, add a little more apple juice.

Taste, adjust seasoning and stir in lemon juice. Serve garnished with lemon zest and coriander leaves.

Serves 4 - 6