Chicken Breasts With Curry

Name: Chicken Breasts With Curry
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 3 tablespoons butter; 1/2 cup chopped onions; 2 teaspoons chopped garlic; 1 apple, cored and finely cubed, about 1 cup; 1/2 cup finely chopped celery; 2 tablespoons curry powder; 1/2 cup canned crushed tomatoes; 3/4 cup chicken broth, more as needed; 1 bay leaf; Salt and freshly ground pepper; 4 skinless boneless chicken breast halves, about 1 1/4 pounds total; 4 tablespoons coarsely chopped cilantro

By Pierre Franey

Total Time: 40 minutes
Rating: 5(1,405)
Comments: Read comments

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.

Featured in: 60-Minute Gourmet

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

3tablespoons butter
½cup chopped onions
2teaspoons chopped garlic
1apple, cored and finely cubed, about 1 cup
½cup finely chopped celery
2tablespoons curry powder
½cup canned crushed tomatoes
¾cup chicken broth, more as needed
1bay leaf
Salt and freshly ground pepper
4skinless boneless chicken breast halves, about 1¼ pounds total
4tablespoons coarsely chopped cilantro

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
Step 2
Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
Step 3
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.
Step 4
Sprinkle chicken with salt and pepper.
Step 5
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.
Step 6
Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.

Ratings

5 out of 5

1,405 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

kheminway7 years ago

Yes, I've done this many times with excellent results. My family loves this dish so much that I make double or triple the recipe of sauce (through Step 3) and freeze the extra amount. Then, on a rushed day all I have to do is pull the sauce out and add the chicken for a quick but delicious dinner.

Mon7 years ago

A couple of quick enhancements:
Add ginger along with garlic
Make ahead and let it soak a day. Curry is always better the day after.

rach7 years ago

Very good. I cut up the chicken breasts into bite-size pieces and toss with another tablespoon of the curry powder before browning.

Abbie4 months ago

Excellent. Easy. I added 1 inch of fresh ginger minced. I used about 2 cups of fresh tomatoes cut up and 1/4 of crushed canned tomatoes. Bone in skin on chicken thighs. I didn't puree the sauce. I used a high quality Vindaloo Curry. Clearly it's an excellent recipe that can be changed according to taste or what is in your pantry.

Lindsay5 months ago

Due to a shortage of chicken at our local grocery, I made this with a pork chop and wanted to share that it was delicious. Just a suggestion for those interested!

Tom OBrien7 months ago

Excellent and easy.

Private comments are only visible to you.