CHICKEN BREASTS WITH CURRY

Chicken Breasts With Curry image

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.

Provided by Pierre Franey

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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 Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams