Ingredients
- 2 tablespoons curry powder
- 2 tablespoons water
- 1 teaspoon cumin
- 3 garlic cloves, minced
- 1 teaspoon tomato paste
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 apple, cored (skin on) and cut into 1/2–1 inch cubes
- 1 cup carrots, cut into 1/2–1 inch pieces
- 1 cup celery, cut into 1/2–1 inch pieces
- 1 1/2 pounds boneless, skinless chicken breasts and/or thighs, cut into 1/2–1 inch cubes
- 1 cup chicken broth
Instructions
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In a small bowl, combine the curry powder, water, cumin, garlic, tomato paste, salt, and pepper. Stir well and set aside.
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Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
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Add the spice mixture to the onions and cook for about 30 seconds, stirring constantly to toast the spices and deepen the flavor.
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Add the apple, carrots, celery, and chicken to the pot. Stir well to coat everything evenly with the spice mixture.
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Pour in the chicken broth and bring to a gentle boil.
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Reduce heat to a simmer, cover, and cook for 30 minutes, stirring every few minutes to prevent sticking. The curry is ready when the vegetables are tender and the chicken is fully cooked through.
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Allow to cool slightly and serve over jasmine or basmati rice.
Notes
- Adjust the heat: For a spicier curry, add a pinch of cayenne pepper or red pepper flakes.
- Make it milder: Use a mild curry powder and skip any additional heat.
- Chicken options: Thighs add extra richness, while breasts keep it lean — or use a mix of both.
- Vegetable swaps: Potatoes, peas, or bell peppers also work beautifully in this dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor deepens overnight, making it even better the next day.
