Indian Coconut Curry Chicken with Chopped Apples

Appropriate for CKD, Diabetes

Indian Coconut Curry Chicken with Chopped Apples

Serves 6


1 tbsp. olive oil
1 cup chopped onions
1 cup chopped red bell pepper
2 tsp. minced garlic
12 boneless, skinless chicken thighs (about 1 kg), cut thigh in half

1 ½ tbsp. grated ginger root
1 ½ tsp. each curry powder and chili powder
½ tsp. each ground turmeric and ground cinnamon
400 ml of coconut milk substitute*
¼ cup mango chutney
2 tsp. grated lemon zest
1 large Golden Delicious apple, peeled, cored, chopped
2 tbsp. minced fresh cilantro

*Coconut Milk Substitute (to make 400 mL)

Substitute option 1: Combine 400 mL of Blue Diamond Vanilla Almond Milk with 5 tsp. of cornstarch in small saucepan. Stir constantly over high heat until mixture boils and thickens. Immediately pour into small bowl; stir in 1 tbsp. of imitation coconut extract.

Substitute option 2: Mix 5 tbsp. coconut cream (sweetened, canned) with 375 mL of hot water.


  1. Heat olive oil in a large, deep, non-stick skillet over medium-high heat. Add chicken pieces and cook until both sides are lightly browned. Remove chicken and keep warm.
  2. Add onions, red pepper and garlic to same skillet. Cook and stir until vegetables been to soften, about 3 minutes.
  3. Add gingerroot, curry powder, chili powder, turmeric and cinnamon. Cook and stir for one more minute.
  4. Add coconut milk substitute, chutney, and lemon zest. Mix well.
  5. Stir in chicken pieces and apples. Cover and simmer over low heat for 15 minutes.
  6. Add cilantro. Simmer, uncovered for 5 more minutes.
  7. Serve hot over a bed of basmati rice.


Calories 231, Fat 7.0 g, Cholesterol 94.1 mg, Sodium 190.3 mg, Carbohydrate 15.3 g, Dietary Fiber 1.8 g, Sugar 4.5 g, Protein 23.1 g, Potassium 474.4 mg, Phosphorus 225.5 mg

Recipe submitted by Melissa Tobin, RD, Clinical Dietitian – Renal Program, Peterborough Regional Health Centre, Ontario, Canada