Chicken Breasts With Curry

• 3 tablespoons butter, divided
• 12 cup chopped onion (Spanish, yellow or white)
• 2 teaspoons minced garlic
• 1 apple, cored & finely chopped (I prefer a tart variety)
• 12 cup finely chopped celery
• 2 tablespoons curry powder (I prefer a hot variety)
• 12 cup canned crushed tomatoes, including juice
• 34 cup chicken stock
• 1 bay leaf
• salt & pepper
• 4 boneless skinless chicken breast halves
• 12-1 cup coconut milk (to taste)
• 2 tablespoons slivered almonds, toasted or 2 tablespoons an equal amount roasted peanuts
• 14 cup coarsely chopped cilantro (to garnish)

1. Heat 1 TBS butter in a saucepan.
2. Add the onion, garlic, apple and celery, stirring to wilt.
3. Stir in the curry powder, tomatoes, chicken stock, bay leaf and salt and pepper to taste.
4. Bring this mixture to a boil, reduce heat and simmer for 15 minutes.
5. Stir frequently.
6. Discard the bay leaf and puree the mixture in a blender or processor.
7. If it's too thick use a bit of the coconut milk or some more chicken broth to thin it down a little.
8. Sprinkle the chicken with salt and pepper to taste.
9. Heat 2 TBS butter in a non-stick skillet (I prefer coating a heavy cast iron skillet with some non-stick cooking oil).
10. Cook the chicken on medium flame until it's light brown on one side (about 5 minutes) then turn and cook another 5 minutes.
11. (The actual time depends on the thickness of the breasts).
12. Pour the sauce over the chicken, bring to a boil, reduce heat and simmer about 5 minutes.
13. Stir in coconut milk to taste.
14. Transfer the chicken to plates.
15. Sprinkle the almonds (or peanuts) and cilantro over the chicken and serve with rice of your choice.

butter, onion, garlic, apple, celery, curry powder, tomatoes, chicken stock, bay leaf, salt, chicken, coconut milk, slivered almonds, cilantro

Taken from www.food.com/recipe/chicken-breasts-with-curry-484815 (may not work)