• 2 celery ribs
  • 1 large onion
  • 1 red bell pepper
  • 2 cloves garlic
  • 2 Granny Smith apples
  • 1 1/2 pounds boneless, skinless chicken breast
  • 6 tbsp flour
  • salt
  • freshly ground black pepper
  • 5 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 2 cups chicken broth
  • parsley leaves


  • Finely chop the celery, onion, red bell pepper and garlic cloves. Cube the apples
  • Cut the the chicken into small chunks
  • Mix together flour, salt and pepper, dredge chicken cubes in mixture
  • Heat 2 tablespoons of oil in a large skillet, add chicken after shaking off excess flour
  • Cook the chicken until lightly browned on both sides. Transfer to a plate
  • Heat the remaining the oil in the pan and add chopped celery, onion, bell paper and garlic. Cook until vegetables soften
  • Add apples and cook for another 5 minutes
  • Add the curry powder, cinnamon and cumin and cook for another 2 minutes
  • Add the flour and then the chicken broth. Allow to thicken slightly
  • Lastly add the fried chicken and cook until bubbling. Reduce heat and cook for another 10 minutes.
  • Garnish with chopped parsley

For a sweeter version, try Royal Gala apples

Total time to prepare: 25 min.