Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; 4 boneless, skinless chicken breast halves (6 ounces each); 1 tablespoon plus 2 teaspoons olive oil; 1 medium onion, finely chopped (3/4 cup); 2 garlic cloves, minced; 2 teaspoons medium to hot curry powder; Coarse salt; 3/4 pound small red potatoes, cut into 1/2-inch chunks; 1 can (14.5 ounces) diced tomatoes (preferably zesty flavored), with juice; Rice; Plain yogurt; Raisins; Toasted almonds; Store-bought mango chutney

Servings: persons

2 tablespoons all-purpose flour
4 boneless, skinless chicken breast halves (6 ounces each)
1 tablespoon plus 2 teaspoons olive oil
1 medium onion, finely chopped (3/4 cup)
2 garlic cloves, minced
2 teaspoons medium to hot curry powder
Coarse salt
3/4 pound small red potatoes, cut into 1/2-inch chunks
1 can (14.5 ounces) diced tomatoes (preferably zesty flavored), with juice
Rice
Plain yogurt
Raisins
Toasted almonds
Store-bought mango chutney

1
Place the flour on a plate.
2
Dredge the chicken in the flour, shaking off excess.
3
In a large nonstick skillet, heat the 1 tablespoon oil over medium heat.
4
Add the chicken, and cook until golden brown, about 3 minutes per side.
5
Transfer the chicken to a bowl; set aside.
6
Heat the remaining 2 teaspoons oil in the same skillet; cook the onion and garlic, stirring frequently, until the onion is softened, about 5 minutes.
7
Stir in the curry powder and 3/4 teaspoon salt; cook for 1 minute more.
8
Add the potatoes and 1 cup water; bring to a boil.
9
Reduce the heat to a simmer; cover, and cook until the potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes.
10
Stir in the tomatoes and 1/4 cup water.
11
Return the chicken to the skillet along with any accumulated juices in the bowl; simmer, covered, until the chicken is cooked through, 12 to 15 minutes.
12
Serve hot, with desired accompaniments on the side.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 tablespoons all-purpose flour, 4 boneless, skinless chicken breast halves (6 ounces each), 1 tablespoon plus 2 teaspoons olive oil, 1 medium onion, finely chopped (3/4 cup), and more.

Yes, Chicken 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.

Chicken Curry

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