Chicken Breasts With Curry

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

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

Recipe

• 1 heat 1 tbs butter in a saucepan. add the onion, garlic, apple and celery, stirring to wilt.
• 2 stir in the curry powder, tomatoes, chicken stock, bay leaf and salt and pepper to taste. bring this mixture to a boil, reduce heat and simmer for 15 minutes. stir frequently.
• 3 discard the bay leaf and puree the mixture in a blender or processor. if it's too thick use a bit of the coconut milk or some more chicken broth to thin it down a little.
• 4 sprinkle the chicken with salt and pepper to taste. heat 2 tbs butter in a non-stick skillet (i prefer coating a heavy cast iron skillet with some non-stick cooking oil). cook the chicken on medium flame until it's light brown on one side (about 5 minutes) then turn and cook another 5 minutes. (the actual time depends on the thickness of the breasts).
• 5 pour the sauce over the chicken, bring to a boil, reduce heat and simmer about 5 minutes. stir in coconut milk to taste.
• 6 transfer the chicken to plates. sprinkle the almonds (or peanuts) and cilantro over the chicken and serve with rice of your choice.