I tried a new to me recipe: Kylling i karry (Danish for chicken in curry) It has chicken breast, onions, apples, grated carrot, curry paste, turmeric, chicken broth, and cream cheese. I'll use more curry paste and less chicken stock next time. Interesting mix of flavours and the apples worked really well in that. I served it with bulgur instead of rice (ready quickly and whole grain), which was, unfortunately nearly the same colour as the chicken dish. I may use coconut milk instead of the chicken stock and cream cheese. Both the coconut milk and the grated carrots were suggested variations from the chefs at the recipe site where I got the recipe.
BTW, it's very common in Danish cooking to make dishes "in curry". They aren't even trying to make the dish Indian, just adding an interesting flavour. It's been a tradition for a very long time. It probably started once curry powder became easily available.