Chicken Breasts with Curry

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Chicken Breasts with Curry

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.

Rating

Ingredients

  • 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
Set base servings to enable scaling:

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 14 gramsCalories: 321Saturated Fat: 6 gramsUnsaturated Fat: 5 gramsSodium: 726 milligramsSugar: 8 gramsFiber: 4 gramsCarbohydrate: 15 gramsProtein: 35 grams

Source: https://cooking.nytimes.com/recipes/4797-chicken-breasts-with-curry