Meal Kit

Green Apple Chicken Curry

With Indian Spices and Jasmine Rice

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This cozy dish is often enjoyed in British pubs (with a cold cider), and marks the wonderful melding of exotic Indian and traditional English flavors. Tender chicken is stewed in a tart, spiced curry sauce and ladled over fluffy jasmine rice.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 1 Yellow Onion
  • 1 Granny Smith Apple
  • ½ cup Jasmine Rice
  • 3 Parsley Sprigs
  • 1 Celery Stalks
  • 1 Garlic Cloves
  • 1 tsp. Curry Powder
  • ¼ tsp. Ground Cinnamon
  • 1 Chicken Bouillon Cube, Low-Sodium
  • 1 tsp. Cumin

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 2 Medium Pans

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Finely dice celery and onion. Mince garlic. Chop parsley. Core and dice apple into 1/2" pieces. On a separate cutting board, cut chicken breasts into 1" pieces. In a small dish, whisk the bouillon cube with 1 cup warm water until dissolved.

  2. 2

    Prepare the Jasmine Rice

    Bring a medium pot of jasmine rice, 1 cup of water and a pinch of salt to a boil. Reduce heat, cover, and simmer until all water has been absorbed, about 10 minutes. Remove from heat, salt and pepper to taste, and fluff with a fork before serving.

  3. 3

    Sauté the Chicken

    Heat 1 Tbsp. olive oil in a medium pan. Once warm, add the diced chicken and sear for about 5 minutes, until both sides are lightly browned.

  4. 4

    Prepare the Green Apple Curry

    In a medium pan, warm 1 Tbsp. olive oil, celery, onion, and garlic over medium-high heat, stirring occasionally until vegetables are softened, about 6 minutes. Add apples and cook mixture, stirring occasionally, for 5 minutes. Add curry powder, cinnamon, and cumin and continue to cook, stirring often. Add the bouillon liquid and chicken. Cover with a lid, bring liquid to a boil, and simmer for 15 minutes, until the chicken is cooked throughout with an internal temperature of 165 degrees and the curry has thickened. Salt and pepper to taste. Remove from heat.

  5. 5

    Plate the Dish

    Compose a mound of jasmine rice on the plate. Ladle the chicken curry over the rice. Garnish with fresh parsley and a crack of black pepper.

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