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+ servings

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


  • 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


  • 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.