Prep Time 12m
Cook Time 40m
Ready Time 45m

  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 3 1/2 lbs. chicken breasts and thighs (4 each), rinsed
  • Salt and pepper
  • 2 tablespoons Crisco® Pure Canola Oil
  • 1/2 cup Smucker's® Spiced Apple Butter
  • 1 1/2 cups water
  • 1 (0.87 to 1.2 oz.) package chicken gravy mix
  • 1 teaspoon curry powder
  • 1 teaspoon minced garlic
  • Dash cayenne pepper or to taste
  • 1/2 cup chopped yellow onion
  • 1 medium Granny Smith apple, cored and chopped
  • 1/2 cup currants or golden raisins
Preparation Directions
  • Step 1Place flour in a 1-gallon resealable food storage bag. Add chicken to flour, one piece at a time, shaking to coat with flour. Repeat with remaining chicken. Season chicken on all sides with salt and pepper.
  • Step 2Heat oil in large skillet over medium-high heat. Add chicken, cooking until well-browned on all sides. Remove chicken from skillet. Drain oil from pan.
  • Step 3Combine apple butter, water, gravy mix, curry powder, garlic, cayenne, onion, apple and currants in medium bowl. Return chicken to pan skin side down. Pour apple-curry mixture over chicken. Bring to a boil. Reduce to simmer and cover.
  • Step 4Cook chicken 35 to 40 minutes, turning chicken skin side up halfway through cooking time. Cook until internal temperature reaches 165°F. and juices run clear when pricked with a fork. Place chicken on serving platter. Spoon apple-curry sauce over chicken.
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