Chicken Curry

From Everyday Foods, Great Food Fast

Ingredients:
2 tbs all purpose flour
4 boneless, skinless chicken breast halves
1 tbs plus 2 tbs olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 tsp medium to hot curry powder
Coarse salt
3/4 lbs small red potatoes, cut into 1/2 inch chunks
1 can (14.5 oz) diced tomatoes (preferably zesty flavored), with juice

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

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

Add the potatoes and 1 cup water; bring to a boil. Reduce the heat to a simmer; cover and cook until 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.

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 desire accompaniments on the side.

Best served with rice, plain yogurt, toasted almonds, or store-bought mango chutney.

Per serving: 354 calories; 8.1 grams fat; 42.6 grams protein; 25.1 grams carbs; .0 grams fiber.