chicken curry

2 tbs flour
4 skinless, boneless chicken breasts
2 tbs olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 tbs curry powder
coarse salt
3/4lb small red potatoes cut into 1/2" cubes
1 can diced tomatoes with juice

dredge chicken in flour. Braise chicken in olive oil. Set aside in bowl. Heat remaining olive oil, cook onion and garlic, stirring frequently until onion is softened about 5 minutes. Stir in curry powder and salt. Cook 1 minute more. Add potatoes and 1c water, bring to a boil. Reduce heat to a simmer; cover and cook until potatoes are tender. Stir in tomatoes and 1/4c water. Return chicken to skillet, simmer covered until chicken is cooked through.

Number of Servings: 4

Recipe submitted by SparkPeople user TROOPERWIFE.