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Chicken Curry

Serve this dish with rice and accompaniments, such as plain yogurt, raisins, toasted almonds, and store-bought mango chutney. Curry powder comes in many varieties. Madras, used here, is spicier.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Curry

Source: Everyday Food, December 2003

Ingredients

  • 2 tablespoons all-purpose flour
  • 4 skinless, boneless chicken breast halves (6 ounces each)
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1 medium onion, finely chopped (3/4 cup)
  • 2 cloves garlic, 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 1/2 ounces) diced tomatoes (preferably zesty flavored), with juice
  • 1/4 cup water

Directions

  1. Place flour on a plate. Dredge chicken in flour, shaking off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken, and cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside.

  2. Heat remaining 2 teaspoons oil in same skillet; cook onion and garlic, stirring frequently, until onion is softened, about 5 minutes. Stir in curry powder and 3/4 teaspoon salt; cook 1 minute more.

  3. Add potatoes and 1 cup water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in tomatoes and 1/4 cup water.

  4. Return chicken to skillet along with any accumulated juices in bowl; simmer, covered, until chicken is cooked through, 12 to 15 minutes.

Reviews (6)

  • Diane Westgate 8 Apr, 2013

    We used medium curry powder (about 1 T) and regular diced tomatoes. It was ultra bland and also very liquids -- I would suggest reducing the sauce for a few minutes at the end or adding corn starch to thicken. A very disappointing curry -- would be better to use a paste.

  • Almeda 4 Apr, 2013

    We're minimizing our carb intake. What would you think about using cut up apples instead of the potatoes? Would you miss the thickening power of potatoes?

  • nicfinno 26 Jul, 2010

    My family enjoyed this so much, I'll definitely be making it again. I'm not much of a cook so I'm quite chuffed at how well it turned out!

  • allijean 10 Mar, 2010

    This was delicious, both my boyfriend and I loved it. I served it with jasmine rice, roasted cauliflower and topped it off with some golden raisins and major grey's mango chutney. Will most definitely be making again!

  • kelleydunlevy 3 Sep, 2008

    My family loved it. I would recommend using the zesty tomatoes. I served with basmati and would have seasoned it.

  • marthasmail 29 Jan, 2008

    This recipe is one of my new favorites! My family LOVED it!

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