Chicken and Apples Curry

This curry is for those whom like mild ones. As an alternative to the Korma, try this mild yet flavoursome dish with a tangy sweet and sour taste given by the addition of sliced apples.

Apple chicken curry



2 tablespoons oil/ghee

2 onions, diced

2 bay leaves

2 cloves

2.5cm cinnamon stick

1 pack of skinned chicken thighs (about 8 pieces)

1 teaspoon garam masala

1 teaspoon grated fresh root ginger

1 teaspoon crushed garlic

1 teaspoon salt

1 teaspoon chilli powder

1 tablespoon ground almonds

200ml natural yogurt

3 apples, peeled, cored, sliced

1 tablespoon flaked almonds for decoration (optional)


  1. Heat the oil or ghee in a heavy bottom pan and fry the onions with the bay leaves, cloves, cinnamon stick for about 3-5 minutes until the onions are beginning to soften but have not yet begun to brown.
  2. Add the chicken pieces to the onions and continue to fry for at least another 5 minutes.
  3. Lower the heat and add the garam masala, ginger, garlic, salt, chilli powder, ground almonds and cook, stirring constantly, for another 5 minutes.
  4. Pour in the yogurt and stir for a couple more minutes. Add some water if the consistency is too thick.
  5. Add the apples, cover and cook for about 10-15 minutes.
  6. Check that the chicken is cooked through and serve immediately, garnished with the flaked almonds, if you wish.


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