• 12 tbsps butter
  • 2 apples, peeled, cored, and finely cubed
  • 1 cup onion, finely chopped
  • ¾ cup celery, finely chopped
  • 2 cloves garlic, finely minced
  • 1.5 tbsps salt, if desired
  • freshly ground black pepper
  • 3 tbsps curry powder
  • 1 tbsp flour
  • 1.5 cups canned tomatoes, crushed
  • 1.5 cups chicken broth
  • 4 whole chicken breasts, skinned, boned, and split in half


1. Heat four tablespoons of the butter in a saucepan and add the apples, onion, celery, garlic, salt and pepper to taste. Cook, stirring frequently, until onions are wilted.
2. Sprinkle with curry powder and flour and stir to blend well. Add the tomatoes, stirring, and bring to the boil. Add the chicken broth and cook, stirring frequently, 40 minutes. If you do not stir, the sauce might stick on the bottom.
3. Put the sauce through a sieve and cook about 15 minutes longer, stirring frequently.
4. Sprinkle the chicken pieces with salt and pepper to taste.
5. Heat four tablespoons of butter in a skillet and add the chicken pieces, skinned side down. Cook over moderate heat until that side is a light brown, three to five minutes. Turn the pieces. Cook eight to 10 minutes longer until that side is lightly browned. Do not overcook.
6. Pour the sauce over the chicken breasts and cook about one minute after it comes to the boil. Remove the chicken breasts and cook the sauce over high heat about one minute, stirring. Immediately swirl in the remaining four tablespoons of butter. Serve the sauce over the chicken breasts.


Serve with Kashmiri rice.


Craig Claiborne with Pierre Franey


8 servings



Asian : Southern : Indian