Dinner Party Chicken Curry

Recipe by HeatherFeather
READY IN: 3hrs 20mins




  • Melt half of the butter in a large pot or Dutch oven, then brown the chicken parts in batches; remove with tongs to a paper towel lined plate to drain.
  • Drain fat from the pan, then add water and chicken bouillon powder, whisking to blend, and bring to a boil.
  • Add chicken pieces back to the pan, lower the heat, cover, and simmer 20 minutes or until chicken is tender.
  • Remove chicken pieces to a 3 quart casserole.
  • Measure out 2 cups of the chicken broth from the pot, adding water if needed to get the correct amount; set aside for now.
  • Melt remaining butter and saute onions and garlic in the butter until tender, about 5 minutes; remove from heat.
  • Mix together flour, salt, and all seasonings, then sprinkle over the onions, stirring to coat well.
  • Gradually mix in the 2 cups hicken brot until the mixture is smooth.
  • Add tomatoes, crushing them slightly with your hands first.
  • Bring to a boil, lower heat, cover, and let simmer 15 minutes, sitrring occasioanlly (should be thick).
  • Grate the zest from the lime and measure out 2 tsp, then squeeze the juice and measure out 2 Tbsp- add both to the curry sauce, along with the yogurt.
  • Pour sauce over the chicken, turning over the chicken pieces to coat evenly.
  • Let cool 15 minutes, then cover and chill.
  • Before your guests have arrived, preheat oven to 350 F and take the casserole out of the fridge, stirring once.
  • Cover with foil and bake 35 minutes.
  • While it is cooking, combine rice, bouillon powder,and oil in a 2 quart casserole; pour boiling water over rice and stir with a fork.
  • Once the chicken casserole has been in the oven for the 35 minutes, add the rice casserole to the oven as well and cook both for 40 minutes.
  • Fluff rice with a fork before serving.
  • Serve portions of rice topped with chicken pieces and the sauce ladled over the top.