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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine 1/2 teaspoon of the curry powder, the salt, and pepper. Sprinkle spice mixture evenly over chicken; rub in with your fingers.
In a large nonstick skillet, heat oil over medium-high heat. Add chicken. Cook for 8 to 12 minutes or until no longer pink (170°F), turning once. Transfer chicken to a platter. Cover to keep warm.
Melt butter in the hot skillet. Add onion. Cook about 5 minutes or until onions are tender, stirring occasionally. Stir in cabbage, apple, and apple juice. Sprinkle with the remaining 1/2 teaspoon curry powder. Cook for 3 to 4 minutes or just until apples and vegetables are tender, stirring occasionally.
To serve, divide chicken and cabbage mixture among four dinner plates.