Prep 45 mins
Cook 1 hr
Curry style chicken dish. Mildly spicy
- 8 boneless skinless chicken breast halves
- 1 cup flour
- 1 1⁄2 teaspoons salt, divided
- 1⁄2 teaspoon pepper
- 1 cup cooking oil
- 2 onions, finely chopped
- 2 green peppers, chopped
- 1 clove garlic, minced
- 1⁄2 teaspoon white pepper
- 3 teaspoons curry powder
- 32 ounces tomatoes
- 1 teaspoon chopped parsley
- 1⁄2 teaspoon ground thyme
- 3 tablespoons currants
- 1⁄4 lb almonds, toasted
- 2 cups cooked rice
- In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat.
- In large fry pan, place oil and heat to medium temperature.
- Add chicken and cook, turning, about 15 minutes or until brown on all sides.
- Remove chicken from pan and keep warm.
- In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown.
- Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme.
- In large baking dish, place chicken.
- Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken).
- Place in 375F.
- oven and cook about 45 minutes or until fork can be inserted in chicken with ease.
- Remove chicken and place on large serving platter with hot, fluffy rice.
- Stir currants into tomato mixture and spoon over rice.
- Sprinkle chicken with almonds and serve with chutney as an accompaniment.
Very good and flavorful. Used chickent tenders instead of whole chicken breasts and dried cranberries instead of currants. The store did not have currants so I used what I had. Very very yummy.
Steve, what a nice meal we had with this dish. Thanks for posting it. The combination of the onion, green pepper, tomatoes tasted great, and made the dish look great. I only had a couple of currants, so I plumped up some raisins in hot water. The crunchy almonds were a nice touch. The family liked this dish, and I will be making it again for sure.
Delicious!! The flavors of this dish were perfectly blended - nothing overpowering - and definately not bland! I opted, however, to skip the breading. I fried some bacon before-hand, seasoned my chicken w/ salt and pepper, and fried it in the bacon grease (the calories on this dish are already extremely high - what's a few more!?). I also pounded my chicken down to about 1/2" so the baking time wasn't nearly as long - maybe 15-20 minutes. I left out the currants and the almonds by mistake, but even without them, this recipe has become one of my favorites! Thanks so much! :)