Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

Chicken

– 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 tablespoon vegetable oil

Sugar Apple Curry Sauce

– 1½ cups ripe sugar apple pulp, seeds completely removed
– 1 cup full-fat coconut milk
– ½ cup chicken broth
– 2 tablespoons yellow curry paste
– 1 tablespoon fresh lime juice
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 tablespoon freshly grated ginger
– 3 cloves garlic, minced
– ½ teaspoon ground turmeric
– ½ teaspoon ground cumin
– 1 red bell pepper, thinly sliced
– ½ medium yellow onion, thinly sliced
– ¼ teaspoon red pepper flakes

Garnish

– 2 tablespoons chopped fresh cilantro
– 2 tablespoons thinly sliced green onions
– Lime wedges
– 3 cups cooked jasmine rice

Instructions

1. Place the sugar apple pulp in a blender and blend briefly until smooth. Do not over-blend.

2. Season the chicken with the salt and black pepper.

3. Heat the vegetable oil in a large, deep skillet over medium-high heat.

4. Add the chicken in a single layer. Brown for 3–4 minutes per side. The chicken does not need to be completely cooked yet.

5. Transfer the chicken to a clean plate.

6. Reduce the heat to medium and add the onion and red bell pepper to the same skillet.

7. Cook for 5–6 minutes, stirring occasionally.

8. Add the garlic and ginger. Cook for 30 seconds.

9. Add the curry paste, turmeric, cumin, and red pepper flakes. Stir constantly for 1 minute.

10. Add the sugar apple purée, coconut milk, chicken broth, soy sauce, brown sugar, and lime juice.

11. Stir until completely combined.

12. Bring the sauce to a gentle simmer and cook uncovered for 5 minutes.

13. Return the chicken and any juices from the plate to the skillet.

14. Reduce the heat to medium-low, cover, and simmer for 10–12 minutes, or until the chicken reaches 165°F (74°C) internally.

15. Remove the lid and simmer for another 2–3 minutes if the sauce needs to thicken.

16. Taste the sauce. If it is too sweet, add another 1–2 teaspoons of lime juice.

17. Spoon the curry over cooked jasmine rice.

18. Garnish with cilantro and green onions.

19. Serve immediately with lime wedges.

Tip: The sugar apple should be ripe and fragrant. Its creamy texture naturally thickens the curry and gives the sauce a distinctive tropical flavor.