Chicken Curry Recipe
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Indian
Chicken Curry Recipe
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A short version for chicken curry.
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Ingredients
- ½ cup all-purpose flour unbleached
- salt to taste
- black pepper to taste
- 3 whole chicken breast boneless, halved or thighs
- 5 tablespoons butter unsalted
- 1 onion
- 2 cloves garlic
- 2 bell pepper seeded and diced, red
- 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
Instructions
- Season the flour with salt & pepper and lightly coat the chicken with the 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 the remaining two tablespoons of butter to the skillet and melt over medium heat. Add onions, garlic, peppers, and sauté, frequently stirring, until the veggies are soft (5-7 minutes).
- Stir in curry powder and cook for 2 minutes longer.
- Stir in tomatoes and coconut milk, heat to simmer, 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.
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