Chicken Curry

Chicken curry is one of those recipes that can feel mildly addictive. Maybe it’s the juicy pieces of chicken, maybe it’s the salty-sweet element of apple, or maybe it’s the richly complex curry powder that coats each bite. The point is, it’s delicious. And, rarely does a savory dish pair so well with a diverse group of toppings: salty peanuts, spicy chilies, cooling yogurt, and sugary raisins all taste great here. To toast coconut, heat oven to 350° F and spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 6 to 8 minutes; let cool before serving.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-in. pieces

• 1 tablespoon all-purpose flour

• ½ teaspoon freshly ground black pepper

• 1½ teaspoons kosher salt, divided

• 2 tablespoons vegetable oil

• 2 tablespoons unsalted butter

• 1 yellow onion, halved and thinly sliced

• 1 Granny Smith apple, peeled and chopped

• 2 cloves garlic, finely chopped

• 2 tablespoons mild curry powder

• 2 cups low-sodium chicken broth

• For serving: Steamed basmati rice, naan, toasted coconut, salted peanuts, raisins, yogurt, cilantro

Directions

1. Place chicken in a medium bowl; toss with flour, pepper, and 1 teaspoon salt.

2. Heat oil in a large skillet over medium. Add chicken and cook, turning occasionally, until golden brown, about 5 minutes. Transfer to a plate. Add butter to skillet and swirl to melt. Add onion, apple, garlic, and remaining ½ teaspoon salt and cook, stirring, until softened, about 3 minutes. Add curry powder and cook, stirring, until sticky, about 2 minutes. Add broth and bring to a simmer. Return chicken to skillet and simmer rapidly, stirring occasionally, until chicken is cooked through and liquid is reduced and saucy, 6 to 10 minutes.

3. Serve with rice or naan with toppings on the side.

Yields: 4