American Chicken Curry

Tender chicken chunks simmered in a vibrant yellow, silky sauce. The warm aroma of curry spices blends perfectly with the subtle sweetness of melted apples for a sauce that coats the spoon beautifully.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 529
• Protein: 36 g
• Carbs: 19 g
• Fat: 34 g

Ingredients

• 600 g White chicken ( cut into 3cm cubes )
• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( minced )
• 1 piece Malus domestica Borkhausen Golden Delicious ( peeled and finely diced )
• 2 tbsp Curry powder
• 1 tbsp Wheat flour
• 400 ml Coconut milk
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Chicken broth ( prepared )

Instructions

1. Sear the chicken

   Heat oil in a pan. When hot, add chicken cubes. Sear on all sides until a golden crust forms. Remove and set aside.

2. Sauté aromatics

   In the same pan, sauté the chopped onion, garlic, and apple. They should become translucent and soft without burning to release their natural sweetness.

3. Dust and spice

   Dust the flour and curry powder over the vegetables. Stir vigorously for one minute: the flour needs to cook slightly to avoid a raw taste, without browning.

4. Deglaze and simmer

   Pour in the coconut milk and stock. Return the chicken to the pan. Bring to a simmer. Let reduce until the sauce thickens and becomes velvety. It should coat the back of a spoon.

Chef's tips

• Don't skip the apple: it melts into the sauce, providing the necessary body and balance to the curry.
• If the sauce is too thick, thin it out with a splash of warm stock.

Storage

Keeps for 3 days in the fridge in an airtight container. The sauce thickens when cold; add a splash of water when reheating.