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Description
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.
Ingredients
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3tablespoons butter 1/2cup chopped onions 2teaspoons chopped garlic 1apple, cored and finely cubed, about 1 cup 1/2cup finely chopped celery 2tablespoons curry powder 1/2cup canned crushed tomatoes 3/4cup chicken broth, more as needed 1bay leaf Salt and freshly ground pepper 4skinless boneless chicken breast halves, about 1 1/4 pounds total 4tablespoons coarsely chopped cilantro
Directions
Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted. Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often. Discard 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. Sprinkle chicken with salt and pepper. Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook. Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.
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