Curried Fruited Chicken Breast

Apples, pears, and banana team up for a deliciously easy fruit curry to serve over broiled chicken breasts.

Curried Fruited Chicken Breast
Servings: 4 Prep 15 mins Cook 18 mins Broil 8 mins to 10 mins


  • 2 Granny Smith apples
  • 2 red Bosc pears
  • 1 banana
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoon pepper
  • 1/4 cup fresh orange juice
  • 1/2 cup water
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • Sprigs of cilantro, for garnish

Make It

1. Core apples and pears, leaving skin on; cut into 1/2-inch cubes. Peel and slice banana 1/2 inch thick.

2. Heat curry, cumin and 1/2 teaspoon pepper in saucepan until fragrant, 3 minutes. Add apples, pears, banana, juice and water. Bring to boiling. Cover pan; reduce heat; simmer 13 minutes or until apples are tender and banana breaks apart to start thickening sauce. Stir in cornstarch mixture; cook 2 minutes.

3. Meanwhile, heat broiler. Between sheets of parchment or waxed paper, pound thicker ends of chicken so breasts are uniform thickness. Drizzle oil over chicken; season with salt and remaining pepper.

4. Broil about 4 inches from heat 5 minutes. Turn; broil 3 minutes or until instant-read thermometer inserted in center registers 170 degrees F.

5. Transfer chicken to plates. Spoon on sauce. Garnish with cilantro. Serve with rice if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 353, Fat, total (g): 8, chol. (mg): 94, sat. fat (g): 2, carb. (g): 36, fiber (g): 5, pro. (g): 35, sodium (mg): 349, Percent Daily Values are based on a 2,000 calorie diet.