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Chicken Madras Curry with Apple

Chicken Madras Curry with Apple


For Madras curry paste:

  • 1/4 cup ground coriander
  • 2 tablespoons ground cumin
  • 1/2 tablespoon ground turmeric
  • 2 teaspoons black pepper
  • 2 teaspoons ground mustard seeds
  • 1 teaspoon chili powder
  • 5 cloves garlic, pressed
  • 2 tablespoons grated ginger
  • 2 1/2 tablespoons canola oil
  • 2 tablespoons lemon juice

For chicken Madras curry:

  • 1 8 ounce organic chicken breast, cut into strips
  • Salt
  • Pepper
  • 2 tablespoons canola oil, divided
  • 1 cup chopped onion
  • 2 garlic gloves, pressed
  • 2 tomatoes, peeled and cut into 1-inch pieces
  • 1 14 ounce can chickpeas, rinsed and drained
  • 2 tablespoons Madras curry paste
  • 1 14 ounce can light coconut milk
  • 1 apple, washed and cut into bite-size pieces


  1. To make curry paste, add all ground spices to a small jar, screw on the lid, and shake well to mix. In a small bowl, mix garlic, ginger, and mixed spices. Add oil and lemon juice, and stir until a paste forms. Transfer paste to jar. (This will make enough curry paste for about 4 recipes. It will keep in the fridge for a long time, just make sure there is a layer of oil on top.)
  2. To make chicken curry, season chicken with salt and pepper to taste. Heat 1 tablespoon oil in a wok over high heat. Cook chicken strips for 4 to 5 minutes until brown. Transfer chicken to a bowl.
  3. Heat remaining tablespoon oil in wok and cook onion, garlic, tomatoes, and chickpeas for 5 minutes until tender. Add curry paste and cook another minute, stirring. Add coconut milk and stir well. Add chicken and let simmer for about 10 minutes until curry sauce is thick. Add apple and let heat for 1 minute. Serve curry with rice or naan. It also goes great with cucumber raita.


  • Recipe provided by In My Red Kitchen

Nutrition Information

Per serving: 301 kcal cal., 15 g fat (6 g sat. fat), 199 mg sodium, 2 g fiber, 14 g pro., 56 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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