What's for Dinner: Bombay Chicken with Apples

'Tis the season for juicy apples, and this Indian-inspired chicken dish puts them to great use. Use your favorite variety, or mix and match red and green!

Servings: 4


  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 1/4 pounds boneless, skinless chicken breasts, cubed
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 apples, chopped
  • 1 bell pepper, chopped
  • 1 tablespoon madras curry powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 cup chicken broth


In a heavy skillet, heat the oil and 1/2 tablespoon of the butter until hot. Add the chicken and brown, turning as needed. Remove the chicken. Add the remaining butter and the celery, onion and garlic, and cook for 3 minutes. Add the apples, bell pepper and spices, and cook for 5 minutes. Add the chicken broth, heat to a boil, reduce heat and simmer, uncovered, for 15 minutes. Serve with hot rice.

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