Chicken Breasts With Curry Recipe

Name: Chicken Breasts With Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, divided; ½ cup chopped onion (Spanish, yellow or white); 2 teaspoons minced garlic; 1 apple, cored & finely chopped (I prefer a tart variety); ½ cup finely chopped celery; 2 tablespoons curry powder (I prefer a hot variety); ½ cup canned crushed tomatoes, including juice; ¾ cup chicken stock; 1 bay leaf; salt & pepper; 4 boneless skinless chicken breast halves; 12-1 cup coconut milk (to taste); 2 tablespoons slivered almonds, toasted or 2 tablespoons an equal amount roasted peanuts; ¼ cup coarsely chopped cilantro (to garnish)

Servings: persons

3 tablespoons butter, divided
½ cup chopped onion (Spanish, yellow or white)
2 teaspoons minced garlic
1 apple, cored & finely chopped (I prefer a tart variety)
½ cup finely chopped celery
2 tablespoons curry powder (I prefer a hot variety)
½ cup canned crushed tomatoes, including juice
¾ cup chicken stock
1 bay leaf
salt & pepper
4 boneless skinless chicken breast halves
12-1 cup coconut milk (to taste)
2 tablespoons slivered almonds, toasted or 2 tablespoons an equal amount roasted peanuts
¼ cup coarsely chopped cilantro (to garnish)

1
Heat 1 TBS butter in a saucepan.
2
Add the onion, garlic, apple and celery, stirring to wilt.
3
Stir in the curry powder, tomatoes, chicken stock, bay leaf and salt and pepper to taste.
4
Bring this mixture to a boil, reduce heat and simmer for 15 minutes.
5
Stir frequently.
6
Discard the bay leaf and puree the mixture in a blender or processor.
7
If it's too thick use a bit of the coconut milk or some more chicken broth to thin it down a little.
8
Sprinkle the chicken with salt and pepper to taste.
9
Heat 2 TBS butter in a non-stick skillet (I prefer coating a heavy cast iron skillet with some non-stick cooking oil).
10
Cook the chicken on medium flame until it's light brown on one side (about 5 minutes) then turn and cook another 5 minutes.
11
(The actual time depends on the thickness of the breasts).
12
Pour the sauce over the chicken, bring to a boil, reduce heat and simmer about 5 minutes.
13
Stir in coconut milk to taste.
14
Transfer the chicken to plates.
15
Sprinkle the almonds (or peanuts) and cilantro over the chicken and serve with rice of your choice.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons butter, divided, ½ cup chopped onion (Spanish, yellow or white), 2 teaspoons minced garlic, 1 apple, cored & finely chopped (I prefer a tart variety), and more.

Yes, Chicken Breasts With Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts With Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions