Total Time
45mins
Prep 15 mins
Cook 30 mins

This is my upgrade of a recipe that I found in the newspaper 20 years ago. It's been sitting neglected in my database for all that time and I've recently gotten around to trying it. It was good but something was lacking. The version I'm submitting includes the additions I've made and I think it's really delicious. Note that the cooking time for the chicken depends on the thickness of the breasts. Very thick ones should be butterflied to speed up the time. Also note that it can be made much spicier if you like. Just add some cayenne or chopped jalapeña or serrano chiles to the sauce.

Ingredients Nutrition

Directions

  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.