Apple Chicken Peanut Curry

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It’s strange, but as a kid, I couldn’t stand peanut butter. Yes, I was an odd child who also shunned soda pop, hot dogs, white bread and other typical childhood indulgences. I still don’t like many of these, but peanut butter has become a bit of an obsession when it comes to recipes. I crave peanut sauces regularly and was immediately smitten by this fulfilling apple chicken peanut curry recipe.

Apple Chicken Peanut Curry Recipe (Dairy-free, Gluten-free, Soy-free; Vegan option included)This recipe with photo for apple chicken peanut curry was shared with us by peanutbutterlovers.com. For guidance, this post does contain some Amazon affiliate links to products that I personally use and purchase for recipes like this one.

Special Diet Notes: Apple Chicken Peanut Curry

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, tree nut-free, and soy-free.

For a vegan and vegetarian apple peanut curry, swap in cubed tofu (or tempeh) for the chicken, and saute until the tofu is lightly browned and the apples are softened.

Apple Chicken Peanut Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
Peanut Curry
Apple Chicken:
  • 2 tablespoons olive or coconut oil
  • ½ small yellow onion, chopped
  • 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces (see notes above for vegan option)
  • 1 medium apple, peeled, cored and chopped
  • Salt, to taste
  • Black pepper, to taste
  • Cooked brown or white rice, for serving
Instructions
To make the Peanut Curry
  1. Heat the oil in a medium to large saucepan over medium heat. Add the scallions, garlic and curry powder and saute for 1 minute.
  2. Stir in the apple juice, coconut milk, peanut butter, brown sugar, vinegar and cayenne. Bring to simmer, reduce the heat to low and cook, stirring frequently, for about 10 to 15 minutes.
To make the Apple Chicken
  1. While the peanut curry is cooking, heat the oil over medium heat in a large skillet. Add the onion and saute for about 2 to 3 minutes or until the onions start to become opaque.
  2. Add the chicken and apples, and saute until the chicken is cooked through, about 5 to 7 minutes.
  3. Stir in the peanut curry and cook until heated evenly, about 2 to 5 minutes.
  4. Taste test, and season with salt and pepper to taste.
  5. Serve warm over rice.

Craving More Curry?

Baked Curry Risotto (vegan, gluten-free & allergy-friendly)

Super-Easy Vegan Baked Curry Risotto Recipe! (5 min prep, no stir, pantry recipe, gltuen-free, soy-free, dairy-free)

Slow Cooker Pumpkin Curry Soup (vegan, gluten-free & allergy-friendly)

5-Ingredient Pumpkin Curry Soup

Quick Curry Chicken Nuggets (gluten-free & allergy-friendly)

Health in a Hurry Curry Chicken Nuggets - versatile recipe that's dairy-free, gluten-free, and oh-so-easy! 30-minute weeknight meal.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

6 Comments

  1. I made this and added 1 small head fennel to Apple chicken part and cooked down with onion before adding ckn/apples. Sooooo delicious. Thanks for posting! My husband does not do leftovers and he ate this twice for left overs=)

  2. Peanut butter! You had me at that… and add that to already-rich curry? YES! You didn’t like PB as a kid?! Gah! At least you’ve come around now!

    And I may need to also try the Quick Curry Chicken Nuggets that you also linked to! Thanks for the curry ideas! Definitely a warming spice for cooler days. 🙂

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