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Chicken Curry Recipe
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Chicken Curry Recipe

A short version for chicken curry.

Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 6 people
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Season the flour with salt & pepper and lightly coat the chicken with the mixture.
  2. 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.
  3. 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).
  4. Stir in curry powder and cook for 2 minutes longer.
  5. Stir in tomatoes and coconut milk, heat to simmer, and season with Worcestershire sauce, Tabasco, and S&P to taste.
  6. Stir in currants & remove from heat.
  7. 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.
  8. Serve over rice.