Chicken Breasts With Curry
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 tablespoons butter, divided
- 1⁄2 cup chopped onion (Spanish, yellow or white)
- 2 teaspoons minced garlic
- 1 apple, cored & finely chopped (I prefer a tart variety)
- 1⁄2 cup finely chopped celery
- 2 tablespoons curry powder (I prefer a hot variety)
- 1⁄2 cup canned crushed tomatoes, including juice
- 3⁄4 cup chicken stock
- 1 bay leaf
- salt & pepper
- 4 boneless skinless chicken breast halves
- 1⁄2 - 1 cup coconut milk (to taste)
- 2 tablespoons slivered almonds, toasted or 2 tablespoons an equal amount roasted peanuts
- 1⁄4 cup coarsely chopped cilantro (to garnish)
directions
- Heat 1 TBS butter in a saucepan. Add the onion, garlic, apple and celery, stirring to wilt.
- Stir in the curry powder, tomatoes, chicken stock, bay leaf and salt and pepper to taste. Bring this mixture to a boil, reduce heat and simmer for 15 minutes. Stir frequently.
- Discard the bay leaf and puree the mixture in a blender or processor. If it's too thick use a bit of the coconut milk or some more chicken broth to thin it down a little.
- Sprinkle the chicken with salt and pepper to taste. Heat 2 TBS butter in a non-stick skillet (I prefer coating a heavy cast iron skillet with some non-stick cooking oil). Cook the chicken on medium flame until it's light brown on one side (about 5 minutes) then turn and cook another 5 minutes. (The actual time depends on the thickness of the breasts).
- Pour the sauce over the chicken, bring to a boil, reduce heat and simmer about 5 minutes. Stir in coconut milk to taste.
- Transfer the chicken to plates. Sprinkle the almonds (or peanuts) and cilantro over the chicken and serve with rice of your choice.
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RECIPE SUBMITTED BY
tgobbi
United States
Retired, former teacher of Chinese cooking, caterer of Chinese banquets and restaurateur.