Chicken Curry

 

Making chicken curry at home does not have to be complicated.

One of my wife's colleagues gave me this recipe. Elizabeth say's, "It's not too authentic but deeeelicious and great for entertaining (it can be frozen and thawed the day of)."

Elizabeth's Chicken Curry

Serves (4-6)

 

• 1/2 cup unbleached all purpose flour
• Salt & Pepper
• 3 boneless whole chicken breast halved
• 5 tablespoons unsalted butter
• 1 medium onion
• 2 cloves garlic
• 2 red peppers seeded and diced
• 3 tablespoons best quality curry powder
• 1 can stewed tomatoes
• 1 can cream of coconut
• a dash of Tabasco sauce
• a dash of Worcester sauce
• 1/2 cup currants

Gather up all the ingredients and preheat your oven to 350°F.

Finly chop the onion and mince the garlic cloves.

Seed and dice the red peppers.

Season the flour with S&P and lightly coat chicken with mixture. Heat 3 Tbl. butter in a skillet over medium heat, add chicken and lightly brown on all sides. Remove chicken from the skillet and preheat oven to .

Add remaining 2 tablespoons butter to the skillet and melt over medium heat. Add onions, garlic, peppers and sauté, stirring frequently until the veggies are soft (5-7 minutes). 

Stir in curry powder and cook 2 minutes longer. 

Stir in tomatoes and cream of coconut, heat to simmering and season with Worcester sauce, Tabasco and S&P to taste. Stir in currants & remove from heat. 

Arrange the sautéed chicken in a casserole and pour the curry sauce over the chicken bake covered until the chicken is tender, about 45 minutes. Serve over rice.