Apples Go From Sweet To Savory
Just another way to turn those apples into a wonderfully delicious accent to the perfect fall dinner.
I've been doing a lot of recipes recently that use apples for things besides desserts or snacks. Why have I suddenly turned Tonight's Dinner into Tonight's Apple Recipe? Because I want to show the endless possibilities that can come from one simple piece of fruit. Besides since apples are at the height of their season right now, it's the perfect time to indulge in as many as you can. An added bonus? I really believe that an apple a day truly does keep the doctor away. And with flu and cold season about to bear down on us, shouldn't we all be tilting the scale in our favor? So with that food for thought, the Daily Breeze has given us one more way to add the classic autumn fruit to your dinner and turn that plain old chicken breast into something the whole family can enjoy.
Curried apple chicken
- 2 tablespoons butter
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 medium yellow onion, chopped
- 1/2 teaspoon cinnamon
- 1 teaspoon curry powder
- 1/4 teaspoon paprika
- 2 apples, cored, peeled and diced
- 2 tablespoons cider vinegar
- 1/2 cup cold water
- 1 tablespoon cornstarch
- Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper and add it to the pan. Cook the chicken for three minutes per side; then transfer to a plate, cover with foil and set aside.
- Return the skillet to the heat and add the onion. Sauté the onion for about four minutes or until it's tender. Add the cinnamon, curry powder and paprika and sauté for 30 seconds. Add the apples and toss well to coat with the spices. Cover the pan, reduce the heat to low and cook for five minutes or until the apples are tender but not mushy.
- While the apples cook, mix the water and cornstarch together in a small glass until completely combined.
- Uncover the pan and stir in the vinegar. Stir in the cornstarch mixture and bring to a simmer. Return the chicken to the skillet, cover the breasts with the sauce and then cover and cook for six to eight minutes or until the sauce has thickened and the chicken is cooked through. Serve the chicken immediately with the apple sauce spooned over it.
Other curry recipes
Cashew nut and chicken curry
Couscous with Greek yogurt curry
Tomato curry sauce