Chicken Breasts With Curry

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    346 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 36 grams protein; 126 milligrams cholesterol; 428 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
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.
3. Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture.
4. Sprinkle chicken with salt and pepper.
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.
6. Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped coriander, serve.

40 minutes