My mom introduced me to curry chicken years ago. This recipe is delicious served over a bed of rice! Easy to make and very flavorful . We enjoy it for two dinners and its even better on day 2.


2 chicken breasts, skinless, boneless, cut into chunks

1 large apple, chopped in chunks
1/2 red pepper, diced
1 medium zucchini, diced
3 celery stalks, diced
1 onion, diced
1 tbsp (15 ml) garlic powder
1 – 2 tbsp (15 – 30 ml) curry powder, mild or medium
1/2 tbsp (7.5 ml) cumin
sea salt and black pepper, to taste

1 can of cream of mushroom soup
3 tbsp (45 ml) Bragg or soy sauce
1+ tbsp (15+ ml) sugar
1/2 lime, juice from
About 2+ cups (500+ ml) chicken stock (or water – chicken stock adds a bit more flavour)


  1. Prepare ingredients as noted.
  2. Preheat oven to 350 degrees F.
  3. Over medium heat, saute chicken chunks in a bit of oil in a deep dish frying pan, until all sides are slightly (not fully) cooked – about 5 minutes. Transfer to another dish and set aside.
  4. In the same pan, saute veggies and seasonings for about 5 minutes. Use a bit of the chicken stock to prevent veggies from sticking to the bottom of the pan. Cover for part of the time.
  5. Add chicken to veggies, then add cream of mushroom soup, Bragg, sugar and lime juice.
  6. Slowly mix chicken stock in with the rest of the ingredients. Adjust seasonings to your taste as desired.
  7. Transfer the contents of the pan into an oven proof casserole dish and bake for about 30 minutes in preheated oven.
  8. Serve and enjoy.

Serves 4 – 6