Kickin' Red Curry Chicken

Kickin'  Red Curry Chicken


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Try this zesty chicken dish and spice up your next chicken dinner.

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Chicago, Illinois

Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 3 Tbs. flour
  • 1 Tbs. red curry powder
  • ½ tsp. garlic powder
  • 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 Tbs. canola oil
  • 1 ½ C. yellow apples, skin-on, diced
  • 1 C. onion, chopped
  • 1 Tbs. packed light brown sugar
  • 1 tsp. garam masala
  • 14 oz. fat-free half-and-half
  • 2 tsp. coconut extract
  • 2 tsp. instant flour (Wondra) or arrowroot

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Mix together the flour, curry and garlic powder in a plastic resealable bag. Add in the chicken and shake the bag until the chicken is coated. 


Heat the canola oil in a large skillet for a few minutes. Pour in the chicken and continue to cook for about 6 minutes. Lower the heat and add in the apple and onion. Continue to cook for about 2-3 more minutes. Pour in the sugar, garam masala, half-and-half and coconut extract. Cover the skillet and continue cooking for 5 minutes. 


Separate about ¼ of the cooking liquid and mix it with the arrowroot. Pour the liquid back into the skillet and mix well. Continue cooking until the sauce has thickened.





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