Curry Chicken

This curry chicken is as simple as it gets. Four chicken breasts, sliced red bell peppers, cored Red Delicious apples, scallions, curry powder, turmeric, and water all go into one covered baking dish. No browning, no sauteing, no fuss. The oven does everything.

The apples are the surprise ingredient. They soften during baking and break down slightly into the cooking liquid, adding a natural sweetness that rounds out the curry and turmeric. Red Delicious hold just enough shape to give you tender bites between the peppers and chicken.

The covered dish traps steam, which keeps the chicken breasts moist while building a light, fragrant sauce from the water, apple juices, and spices. No cream, no coconut milk, no added fat. This is genuinely low-fat curry that still delivers flavor.

Pro Tips

• Cover the dish tightly with a lid or foil. Any gaps let steam escape and the chicken dries out.
• Check at 35 minutes. Chicken breasts vary in thickness, and overcooked breast turns chalky.
• Adjust the curry powder to taste. Two teaspoons is mild. Go to a tablespoon if you want more punch.
• The turmeric stains everything, so use a dish you don’t mind turning slightly yellow.

Variations

• Coconut curry: Add ½ cup coconut milk for a richer, creamier sauce (no longer low-fat, but worth it).
• Granny Smith swap: Use tart Granny Smith apples instead of Red Delicious for a sharper, more pronounced fruit flavor.
• Rice bowl: Serve over steamed basmati rice to soak up the curry sauce.