Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.