Chicken Breasts with Curry

Main Dishes | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Martha Stewart 'Simple. Quick. Delicious.'

Ingredients

Wheat Flour - 1 tablespoon
Olive Oil - 1 tablespoon
Skin-On Chicken Breasts - 1 piece
Onion - 1 head
Garlic - 2 cloves
Red Curry Powder - 2 teaspoons
Coarse Salt - to taste
Potato - 12 oz
Baking Tomatoes - 14.5 oz

Step by Step guide

Step 1

Pour the flour onto a plate. Dredge the chicken breasts, shaking off the excess flour. In a large skillet, heat 1 tablespoon of oil over medium heat. Place the chicken breasts in the skillet and fry for 3 minutes on each side until golden brown. Transfer the chicken to a bowl and set aside.

Step 2

In the same skillet, heat the remaining oil. Sauté the onion and garlic for 5 minutes until the onion becomes soft. Add the curry powder and 3/4 teaspoon of salt. Cook, stirring, for another minute.

Step 3

Add the potato and 1 cup of water, bringing it to a boil. Reduce the heat, cover, and simmer for about 7 minutes until the potato is tender but still firm enough to resist a knife. Add the tomatoes and a quarter cup of water.

Step 4

Return the chicken breasts to the skillet along with the juices that have accumulated in the bowl. Cover and simmer for 12–15 minutes until the chicken is fully cooked. Serve the chicken hot with a side (rice).