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Chicken Breasts With Curry

5.0(1516)

Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.

by Pierre Franey

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IndianDinner, Easy, Main Course

Servings

4 servings

Total time

40 min

Calories / serving

321 kcal

Ingredients (12)

serves

3 tablespoons butterbutter
1/2 cup chopped onionsonion
2 teaspoons chopped garlicgarlic
1 apple, cored and finely cubed, about 1 cupapple
1/2 cup finely chopped celerycelery
2 tablespoons curry powdercurry
1/2 cup canned crushed tomatoescanned-tomato
3/4 cup chicken broth, more as neededchicken-broth
1 bay leafbay-leaf
Salt and freshly ground peppersalt-and-pepper
4 skinless boneless chicken breast halves, about 1 1/4 pounds totalchicken
4 tablespoons coarsely chopped cilantrocilantro

Instructions (6 steps)

01Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
02Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
03Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.

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