A delightful chicken curry recipe with enhanced flavors and a simplified cooking process.
Combine the flour, salt, and pepper in a shallow dish.
Mix thoroughly to ensure even seasoning.
Dredge the chicken breasts in the flour mixture, shaking off any excess.
Coat evenly for a nice crust when cooking.
Heat oil in a large skillet over medium heat and brown the chicken on both sides. Remove and set aside.
Don't overcrowd the skillet to ensure proper browning.
In the same skillet, sauté the onion, bell pepper, and garlic until softened.
Stir frequently to prevent burning.
Add the curry powder to the skillet and stir to coat the vegetables evenly.
Toasting the curry powder enhances its aroma.
Add the potatoes, chicken broth, and mango chutney to the skillet. Bring to a boil.
Ensure the potatoes are evenly submerged for even cooking.
Return the chicken to the skillet, reduce heat, cover, and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes.
Check occasionally to ensure the liquid doesn't evaporate completely.
Garnish with fresh cilantro before serving.
Add just before serving to maintain freshness.
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