Chicken Breasts With Curry
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
321 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 35 grams protein; 726 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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.
Very good. I cut up the chicken breasts into bite-size pieces and toss with another tablespoon of the curry powder before browning.
Easy (especially if following reviewer suggestion to double sauce and freeze half), relatively fast and inexpensive. Trifecta recipe - that treasured rarity. Add grated ginger if you have it.
I just made this. Four stars. My intent was to use boneless skinless thighs, but I didn’t have any, so I used a butterflied chicken breast. I was careful not to overcook the bird. I did cover the pan after putting the curry sauce on the bird. Of course, every curry powder is different. I used a vadouvan curry. Could I have added extra curry? Perhaps, even though my mouth was mildly tingling after eating the preparation. Could I have added a touch of cayenne or some other pepper? Yup. At the end of the day, this was good. I want to try it with chicken thighs.
This is so simple to make but it doesn't taste simple. I used fire roasted crushed tomatoes, which likely makes the dish less sweet. It has unpretentious yet complex tones and is delicious! I served it over rice and will be making it again for sure!