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    Chicken Curry Recipe

    July 22, 2012 by G. Stephen Jones 4 Comments

    Jump to Recipe Print Recipe

    Chicken Curry Recipe

    Making chicken curry at home does not have to be complicated

    One of my wife's colleagues gave me this recipe for chicken curry. Elizabeth says,

    It's not too authentic but deeeelicious and great for entertaining (it can be frozen and thawed the day of).

    This is a simple way to make chicken curry at home and is not what you would find in authentic Indian cooking. If you are interested in learning more about the various types of curry, check out my post here.

    Print Recipe

    Chicken Curry Recipe

    A short version for chicken curry.
    Prep Time30 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 45 mins
    Course: Main Course
    Cuisine: Indian
    Keyword: curry
    Servings: 6 people

    Ingredients

    • ½ cup all purpose flour unbleached
    • salt & pepper to taste
    • 3 whole chicken breasts boneless, halved
    • 5 tablespoons butter unsalted
    • 1 onion
    • 2 cloves garlic
    • 2 red bell peppers seeded and diced
    • 3 tablespoons curry powder best quality
    • 1 can stewed tomatoes
    • 1 can coconut milk
    • 1 dash Tabasco sauce
    • 1 dash Worcestershire sauce
    • ½ cup currants
    US Customary - Metric

    Instructions

    • Season the flour with salt & pepper and lightly coat chicken with mixture.
    • Heat 3 tablespoons butter in a skillet over medium heat, add chicken and lightly brown on all sides. Remove chicken from the skillet and preheat oven to 350° F.
    • 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 coconut milk, heat to simmering and season with Worcestershire sauce, Tabasco and S&P to taste.
    • Stir in currants & remove from heat.
    • Arrange the sautéed chicken in a casserole dish and pour the curry sauce over the chicken bake covered until the chicken is tender, about 45 minutes.
    • Serve over rice.

     

     

    « Buffalo Chicken Wings Recipe
    Chicken and Broccoli Stir-Fry »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Donna

      January 08, 2015 at 9:56 am

      First pgh. ".... and preheat oven to ??

      Reply
      • The Reluctant Gourmet

        February 09, 2015 at 11:12 am

        350 degrees F. Sorry Donna for that mistake. Fixed and thank you for bringing it to my attention.

        Reply
    2. Jody W

      June 08, 2020 at 8:38 am

      Hello RG: What kind of red peppers did you use? Red bell peppers or some other kind of peppers?

      Reply
      • G. Stephen Jones

        June 15, 2020 at 2:57 pm

        Hi Jody, the peppers were red bell peppers. I'll add that to the recipe. Thanks.

        Reply

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