Chicken Breasts with Curry
Main Dishes • European
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 10 oz
- Baking Tomatoes 15 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).
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