Recipe by PanNan
This recipe is from the blog Maria's Farm Country Kitchen. It's not too spicy, but if you like more heat you can add more spice. It should be served over cooked basmati rice.
Top Review by Chocolatl
This is very flavorful, and wasn't too spicy for my son. I used boneless chicken breasts, and added half canned and half fresh tomatoes. Thanks for posting! Made for the Lively Lemon Lovelies, ZWT8.
- 236.59 ml flour
- 44.37 ml butter
- 4-6 piece chicken (with or without skin and bones)
- 59.14 ml olive oil
- 14.78 ml curry powder
- 473.18 ml fresh tomatoes, chopped (can used canned)
- 1 green pepper, chopped
- 1 garlic clove, minced
- 1 onion, chopped
- slivered almonds
Directions See How It's Made
- Preheat the oven to 375 degrees.
- Put the flour in a bowl, season it with salt and pepper, and coat the chicken pieces in the seasoned flour.
- Using a pan that can go from stove to oven, melt the butter on top of the stove. After the butter has melted, put the chicken in to brown on both sides. Remove and set aside.
- Add the olive oil and curry powder to the pan with the drippings, and let the curry powder start to foam to bring out the flavor. Then add the garlic, green pepper, and onion to sauté. When it’s all browned a bit, add the tomatoes and stir it up.
- Put the chicken back in with the sauce, and place it in the oven for about 40 minutes, or until it’s all bubbly and the chicken is cooked through. (Boneless breast pieces will take less time than dark meat on the bone.).
- While the chicken is in the oven, toast some slivered almonds (as many or as few as you like) on the stove or in the oven to sprinkle on top at the end.