Chicken Curry with Tart Apples & Avocado
Submitted by snowland
Creamy baked chicken curry layered over rice with tart Granny Smith apples and buttery avocado slices. A rich yogurt-cream sauce ties it all together in this 30-minute casserole.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThis is not your typical curry. It’s a casserole that layers shredded chicken in a velvety yogurt-cream curry sauce over rice, then tops the whole thing with sliced avocado before a quick trip to the oven.
Granny Smith apples sauteed with onions and garlic bring a sharp, fruity bite that cuts right through the richness of the butter and cream.
The flour-thickened sauce clings to every shred of chicken, and those avocado slices soften just enough in the oven to turn silky.
It’s comfort food with a twist that feels special enough for company but comes together in half an hour.
Variations
- Use leftover rotisserie chicken to make this even faster
- Swap Granny Smith for Honeycrisp if you prefer sweeter over tart
- Add a handful of golden raisins to the sauce for a Coronation chicken vibe
Chef Tips
- Slice the avocado right before assembling so it stays green and fresh
- Stir the yogurt and cream in gradually to prevent lumps in the sauce
- Use a shallow baking dish so the top gets lightly golden in the oven
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Melt butter in a large saucepan over medium heat.
Stir in curry powder and sauté apples, onions, and garlic until tender.
Salt to taste.
Stir in flour, add yogurt, cream, and stock gradually, mixing well after each.
Cook until sauce is smooth and thick, stirring constantly.
Add chicken.
Place cooked rice in the bottom of a shallow, buttered baking dish .
Top with avocado slices followed by chicken mixture.
Bake 10 minutes, uncovered.
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