Green Apple Curry with Garlic Butter Rice

Careema Bell


Jamaican curry and yellow rice have always been one of my favorites. I had some granny smith apples in the fridge so I added them to my standard curry chicken leg recipe. It's really spicy and most of the measurements are estimates because I'm not a measurer at all so the flavor can be modified to suit your family's palate. Enjoy!


★★★★★ 1 vote

20 Min
45 Min


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chicken legs (rinsed and dried)
granny smith apples (cut into cubes)
2 large vidalia or sweet onions (cut into large chunks)
3 Tbsp
jamaican or yellow curry (found at your grocer or specialty foods market)
3 Tbsp
chopped garlic or garlic powder
1 Tbsp
sea salt
3 Tbsp
red pepper flakes
2 Tbsp
olive oil, light
1 Tbsp
3 Tbsp
brown sugar, light
2 Tbsp
parsley flakes
1 Tbsp
lemon juice
2 Tbsp
black pepper


servings of your favorite yellow rice or make one of the great justapinch recipes!
5 Tbsp
melted butter or vegetable oil spread
2 Tbsp
garlic sauteed

How to Make Green Apple Curry with Garlic Butter Rice


  • 1Preheat oven to 400.
    Add chicken, cubed apples, and onion to a dutch oven or large baking dish.
    Coat ingredients with olive oil and add all seasonings coating the chicken, apples and onions evenly
  • 2Bake at 400 for 45 minutes
  • 3Remove chicken pieces and place in a skillet to brown on medium/high heat for about 6 minutes.
  • 4While the chicken is browning prepare your rice as directed. Add the melted butter and sauteed garlic before allowing the rice to rest. You may also want to add some curry powder to tie the flavor in.
  • 5Add 1/2 cup coconut milk to the onion and apple mixture. Add more or less seasoning to taste and cook over medium/heat until the coconut milk is heated through.(Sauce does not need to be thickened unless you prefer it that way)
  • 6Return the chicken pieces to the curry sauce and serve over rice! I usually serve this alone or with fried plantain or black beans.
  • If you choose not to use the coconut milk, you can keep the apple/onion...
    7If you choose not to use the coconut milk, you can keep the apple/onion curry on low heat until the chicken browns or brown it right in the dutch oven on the stovetop.

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