Chicken and Apple Curry
- Dialysis
- Diabetes
Portions:
8
Serving size:
one chicken breast with sauce
Ingredients
- 8 skinless, boneless chicken breasts
- 1/4 teaspoon black pepper
- 2 medium apples, peeled, cored, and finely chopped
- 2 small onions, chopped
- 1 garlic clove, minced
- 3 tablespoons butter
- 1 tablespoon curry powder
- 1/2 tablespoon dried basil
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup rice milk, unenriched
Preparation
- Preheat oven to 350° F.
- Arrange chicken breasts in a single layer in a 9” x 13” (or larger) baking dish, adding pepper to taste. Set aside.
- In a saucepan, sauté apple, onion and garlic in butter over a medium heat until tender.
- Add curry powder and basil; mix well, and sauté for another minute.
- Stir in the flour, and continue to cook one minute longer.
- Add chicken broth and rice milk, stirring well. Remove from heat.
- Pour sauce mixture over chicken breasts, and bake for 50 to 60 minutes, or until chicken is done.
Nutrients per serving
- Calories 232
- Protein 29 g
- Carbohydrates 11 g
- Fat 8 g
- Cholesterol 85 mg
- Sodium 118 mg
- Potassium 323 mg
- Phosphorus 225 mg
- Calcium 34 mg
- Fiber 1.2 g
Renal and renal diabetic food choices
- 4 meat
- 1/2 starch
- 1/4 fruit, low potassium
Carbohydrate choices
1
Helpful hints
- Monica recommends Swanson’s® low-sodium chicken broth. By definition, low sodium broth contains no more than 140 mg sodium per cup.
- To prevent spills in the oven, you can cover the chicken before baking.
- Chicken and Apple Curry is great with steamed white rice.
- This is a high protein meal. If you are on a lower protein diet, adjust the portion according to your meal plan.
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What's everyone saying?
This was an awesome recipe, will replace my usual curry. I added an apple, a little more curry, a bit of garam masala and a shake of red pepper flakes, maybe a tad too hot, but really good. I used chicken thighs and the rice milk I had was vanilla, didn't matter. Added salad and naan bread 2nd night. My stepdaughter on dialysis is visiting so I'm not cooking like this all the time. Nice to find good tasting recipes even on restrictions, thank you.
Made this last night, I used Fugi apples and added garlic powder to the chicken breast. The apple, onion and curry were delicious! I'm going to try it with pork.
It didn't taste horrible, but it also wasn't spectacular. It was just okay. I didn't really taste a strong flavor of apple. I'm wondering what kind of apples would be optimal for this recipe?
tasty , didn't have rice milk so just left it out and added aextra broth
This was delicious. I only changed the rice milk to non dairy creamer with a little extra broth as was suggested. It was easy to make. A real keeper! In your hints section I see that you recommend Swanson's low sodium chicken broth....with less than 140 mg of sodium per cup. Actually Swanson's 33% less sodium still has 570mg per cup. The Swanson's unsalted cooking stock has 130mg per cup. I have also found Pacific brand organic low sodium chicken broth at Whole Foods that has 70mg in a cup.
This is extremely good. I use boneless breast tenderloins (smaller pieces and less cutting). In addition, I double the apples, onions, and curry powder. I also add about a teaspoon of garam masala for a little extra taste. NOTE: you can make your own rice milk. There are a lot of good DIY rice milk recipes on the internet.
Query: What can be substituted for rice milk and not get into trouble? Thanks. Moderator comment: I suggest increasing the low sodium chicken broth to 1-1/2 cup and add 1/2 cup nondairy creamer instead of the rice milk.
Because this is a high protein meal, I would cut chicken into smaller pieces, maybe Ben consider weighing it into two ounce pieces. Also ad a couple more apples and one or two more tablespoonful of Madras curry powder since We like our curry spicy.
My father absolutely loves this! So far, it's his favorite DaVita recipe.
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