Chicken Breasts With Curry

• 3 tablespoons butter
• 1/2 cup chopped onions
• 2 teaspoons chopped garlic
• 1 apple, cored and finely cubed, about 1 cup
• 1/2 cup finely chopped celery
• 2 tablespoons curry powder
• 1/2 cup canned crushed tomatoes
• 3/4 cup chicken broth, fresh or canned
• 1 bay leaf
• Salt and freshly ground pepper
• 4 skinless boneless chicken breast halves, about 1 1/4 pounds total
• 4 tablespoons coarsely chopped coriander

1. Heat 1 tablespoon of the butter in a saucepan.
2. Add onions, garlic, apple and celery.
3. Stir until wilted.
4. Add curry powder, stir.
5. Add tomatoes, chicken broth, bay leaf, salt and pepper.
6. Bring to a boil and simmer for 15 minutes, stirring often.
7. Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture.
8. Sprinkle chicken with salt and pepper.
9. Heat remaining butter in a nonstick skillet and add chicken.
10. Cook over moderate heat until lightly browned.
11. Turn pieces and cook about 5 minutes more.
12. Do not overcook.
13. Pour sauce over chicken, bring to a boil and simmer for 5 minutes.
14. Sprinkle with chopped coriander, serve.

butter, onions, garlic, apple, celery, curry powder, tomatoes, chicken broth, bay leaf, salt, chicken breast halves, coriander

Taken from cooking.nytimes.com/recipes/4797 (may not work)