Recipe: Tasty Curried Chicken Breasts

Curried Chicken Breasts. In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble. When hot, saute onions and garlic till soft, remove onions and garlic. In a large skillet, brown chicken on both sides in oil.

Serve them over hot cooked rice with some peas drizzled with a bit of honey for an excellent meal. The sauce for this recipe is just excellent. It's mild and rich, rather like Mughlai curry, a traditional Indian dish. You can have Curried Chicken Breasts using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Curried Chicken Breasts

Prepare 2 medium of boneless skinless chicken breasts.
It's 6 oz of plain yogurt.
It's 2 tsp of curry powder.
It's 1 tsp of chili powder.
Prepare 1 clove of garlic, minced.
It's 1 tsp of lime juice.
You need 1 tbsp of olive oil.
You need 1 dash of cayenne pepper, to taste.
You need 1 of salt and black pepper, to taste.
It's 1 dash of dried cilantro.

It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. Return the chicken breast to the skillet along with any juices on the plate.

Curried Chicken Breasts instructions

Preheat oven to 375°F.
Combine everything but chicken and cilantro (I like to mix it up in the yogurt container to avoid dirtying a bowl).
Bake until chicken reaches 165°F, 25-30 minutes.
Place chicken in an ungreased 9x9 baking dish.
Pour yogurt mix over chicken, turning to coat.
Serve over rice.
Sprinkle with cilantro.

In a large pot over medium-high heat, heat oil. In a large pot or high-sided skillet over medium heat, heat oil and butter. Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink.