Quick Curried Chicken

from Jane Brody's Good Food Cookbook

3 pounds skinless chicken thighs
salt and pepper
1 tablespoon butter plus a little canola oil
1 medium-large onion, finely chopped (3/4 cup)
1/2 cup finely chopped celery (1 large stalk)
1 teaspoon minced garlic
2 tablespoons Madras curry powder
1 bay leaf
1 large apple, diced
1 medium banana, sliced
2 taspoons tomato paste
1 1/2 cups low-sodium chicken broth
1/2 cup milk (skim or low-fat OK)

Season chicken with salt and pepper. In a heavy skillet with a cover,
heat butter mixed with a little oil and brown chicken lightly on both
sides. Add onion, celery, and garlic to skillet, and cook for a few
minutes until softened but not brown. Sprinkle contents of skillet with
curry powder, then add bay leaf, apple and banana. Cook for 5 minutes

Stir in tomatoe paste and broth. Bring to a boil, reduce heat, cover
skillet and cook for about 15 minutes until chicken is tender.

Remove chicken from skillet and set aside to keep warm. Remove bay leaf
and discard.

In a blender, puree remaining contents of skillet (do not over-aerate).
Return puree to skillet, stir in milk, then add chicken. Bring sauce
just to a boil and serve over rice.

Serves 4