Chicken curry is one of those recipes that can feel mildly addictive. Maybe it’s the juicy pieces of chicken, maybe it’s the salty-sweet element of apple, or maybe it’s the richly complex curry powder that coats each bite. The point is, it’s delicious. And, rarely does a savory dish pair so well with a diverse group of toppings: salty peanuts, spicy chilies, cooling yogurt, and sugary raisins all taste great here. To toast coconut, heat oven to 350° F and spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 6 to 8 minutes; let cool before serving.
1 pound boneless, skinless chicken breasts, cut into 1-in. pieces
Place chicken in a medium bowl; toss with flour, pepper, and 1 teaspoon salt.
Heat oil in a large skillet over medium. Add chicken and cook, turning occasionally, until golden brown, about 5 minutes. Transfer to a plate. Add butter to skillet and swirl to melt. Add onion, apple, garlic, and remaining ½ teaspoon salt and cook, stirring, until softened, about 3 minutes. Add curry powder and cook, stirring, until sticky, about 2 minutes. Add broth and bring to a simmer. Return chicken to skillet and simmer rapidly, stirring occasionally, until chicken is cooked through and liquid is reduced and saucy, 6 to 10 minutes.
Serve with rice or naan with toppings on the side.
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