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Chicken Curry

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. Feel free to adjust the recipe according to your own taste.

Recipe information

  • Yield

    serves 4

Ingredients

2 tablespoons all-purpose flour
4 boneless, skinless chicken breast halves (6 ounces each)
1 tablespoon plus 2 teaspoons olive oil
1 medium onion, finely chopped (3/4 cup)
2 garlic cloves, minced
2 teaspoons medium to hot curry powder
Coarse salt
3/4 pound small red potatoes, cut into 1/2-inch chunks
1 can (14.5 ounces) diced tomatoes (preferably zesty flavored), with juice

Suggested accompaniments

Rice
Plain yogurt
Raisins
Toasted almonds
Store-bought mango chutney

Preparation

  1. Step 1

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

    Step 2

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

    Step 3

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

    Step 4

    Return the chicken to the skillet along with any accumulated juices in the bowl; simmer, covered, until the chicken is cooked through, 12 to 15 minutes. Serve hot, with desired accompaniments on the side.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsCurryChicken BreastChickenPoultryCanned TomatoTomatoVegetableRed Skin PotatoPotatoRoot VegetableMainDinnerDairy FreeNut FreeEasyOne-Pot MealsWeeknight MealsSimmerCookbooks
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