Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken breasts, chopped into 1-inch squares (around 4 to 4 1/2 cups)
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable or other high smoke point oil
Curry Sauce
- 2 tablespoons unsalted butter
- 2 cups chopped yellow onion
- 2 large garlic cloves, chopped
- 1 small tart apple, peeled, cored, and chopped (Granny Smith works well)
- Kosher salt
- 3 tablespoons curry powder – see Note below
- 1 (14.5-ounce) can chopped or diced tomatoes, drained
- 2 tablespoons all-purpose flour
- 1 1/4 cups chicken stock
- 3/4 cup unsweetened coconut milk
- 1 teaspoon fresh lemon juice
- 1 to 2 teaspoons lemon zest
- 1/4 to 1/3 cup half-and-half cream
Condiments
- 8 ounces cooked, crumbled bacon
- 1/2 cup chopped green onion
- 1/2 cup shredded coconut
- 1/2 cup dried currants, soaked in 1/4 cup port for 3-24 hours, drained
- 1/2 cup golden raisins, soaked in 1/4 cup brandy for 3-24 hours, drained
- 1/2 cup Mango chutney
- 1/2 cup chopped roasted peanuts
- 1/2 cup chopped banana
- 1/2 cup chopped fresh cilantro or parsley
Instructions
Chicken
- In a shallow bowl, whisk together 1/2 teaspoon kosher salt and 1/4 cup flour. Dredge the chicken pieces in the flour mixture to coat, shaking off excess. Place on a large piece of parchment paper, waxed paper, or foil.
- In a large sauté pan or very large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. When the foam subsides, sauté 1/3 of the chicken pieces until browned on all sides – the chicken doesn’t have to be fully cooked, just browned. Remove to a plate.
- Repeat with the remaining butter, chicken, and oil until all the chicken is nicely browned. Set aside.
Curry Sauce
- Clean the skillet, then add the remaining 2 tablespoons of butter and place it over medium heat. When the foam subsides, add onion, garlic, and apple along with a pinch of salt. Cook until soft, stirring occasionally.
- Stir in curry powder and cook for 30-60 seconds, stirring constantly.
- Stir in the drained tomatoes, then cook for 2-3 minutes.
- Stir in the 2 tablespoons flour, reduce heat to low, and cook for 2 minutes, stirring.
- Gradually stir in the chicken broth and coconut milk. Bring to a boil, reduce to low, and continue cooking, partially covered, for 15 minutes, stirring often.
- Stir in the lemon juice and zest.
Finish
- Stir the browned chicken and any accumulated juices into the sauce. Bring to a boil, reduce the heat to low, cover, and simmer for 20-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Reduce the heat to medium-low and stir in half-and-half. Warm, but don’t let it boil. Taste and adjust seasonings as needed (more curry, salt, or lemon).
- Serve with basmati or jasmine rice and condiments.
Notes
Make ahead: Prepare up to two days ahead, cool, cover, and refrigerate. Reheat gently over low heat to keep the sauce smooth. Prepare condiments up to 2 days ahead and store each in a separate covered container in the refrigerator. Bring to room temperature before serving.
Curry powder: A good-quality store-bought brand works perfectly; choose mild or Madras for more heat.
Substitutions: Boneless chicken thighs, light coconut milk, or coconut cream (for the half-and-half) can all be used.
- Category: Main dish, make ahead
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowlful (without rice or condiments)
- Calories: 412
- Sugar: 5.8 g
- Sodium: 244.6 mg
- Fat: 23.8 g
- Saturated Fat: 15.5 g
- Carbohydrates: 17.5 g
- Fiber: 3.1 g
- Protein: 32.9 g
- Cholesterol: 118.1 mg