Chicken Curry with Apples

Chicken curry with apples is a dish that combines sweet and spicy flavors, typical of Indian cuisine with a touch of originality from the fruit. Here’s how to make it with an Italian twist, perhaps using ingredients that are readily available in our kitchens and adding a pinch of our own creativity.

Ingredients

• 4 chicken breasts
• 2 apples (preferably of a tart variety)
• 1 medium-sized onion
• 2 cloves of garlic
• 1 piece of fresh ginger (about 2 cm)
• 2 tablespoons of curry powder
• 400 ml of coconut milk
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley (for garnishing)

Preparation

1. Start by cutting the chicken breasts into medium-sized cubes. Peel the apples, remove the core and cut them into not too small pieces.
2. Thinly slice the onion, chop the garlic clove, and grate the fresh ginger.
3. Heat a drizzle of extra virgin olive oil in a large pan and sauté the onion, garlic, and ginger until they become golden and aromatic.
4. Add the chicken to the pan and brown it on all sides until it turns a nice golden color.
5. At this point, sprinkle the curry powder over the chicken and toast the spices for a minute to enhance their flavor.
6. Add the cut apples, mix well to allow them to flavor with the curry.
7. Pour in the coconut milk, mix and bring to a gentle boil. Lower the heat, cover with a lid and let it cook for about 20 minutes, or until the chicken is tender and the apples have blended well with the sauce, creating a slightly thickened cream.
8. Adjust the salt and pepper according to your taste.
9. Serve the chicken curry with apples hot, garnishing with chopped fresh parsley for a touch of color and freshness.

Curiosity

Curry is a blend of spices of Indian origin and is commonly used in many regional variations. The addition of apples is a Western variation that brings a balanced sweetness to the dish, creating a pleasant contrast with the spice of the curry.

If you want a suggestion for a wine to pair with it, I usually recommend an aromatic and fresh white such as a Gewürztraminer, which with its floral and fruity notes can sustain well the spiciness of the dish.