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Chicken Curry

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    Curries can be quite mild or extremely spicy. It all depends on the type of curry powder that is used to make them-and how much is added. Serve this chicken dish with rice and an assortment of curry accompaniments, such as plain yogurt, raisins, toasted almonds, and store-bought mango chutney. Curry powder, which is a mixture of several spices, such as cumin, coriander, and turmeric, comes in two varieties: spicy and mild. Madras, the kind we use here, is the spicy one.
    Everyday Food, December 2003
    • Prep Time 20 minutes
    • Total Time 45 minutes
    • Yield Serves 4
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    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.

    Recipe Reviews

    • 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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