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Home Chef Elizabeth's Chicken Curry Recipe | |
Chicken | |
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Ingredients:
Serves (4-6)Ingredients 1/2 cup unbleached all purpose flour Salt & Pepper 3 boneless whole chicken breast halved 5 Tbl. unsalted butter 1 medium onion minced 2 cloves garlic minced 2 red peppers seeded and diced 3 Tbl. best quality curry powder 1 can stewed tomatoes 1 can cream of coconut a dash of Tabasco sauce a dash of Worcester sauce 1/2 cup currants
Directions:
Preparation:Season the flour with S&P and lightly coat chicken with mixture. Heat 3 Tbl. 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. Add remaining 2 Tbl. butter to the skillet and melt over medium heat. Add onions, garlic, peppers and sauti, stirring frequently until the veggies are soft (5-7 minutes). Stir in curry powder and cook 2 minutes longer. Stir in tomatoes and cream of coconut, heat to simmering and season with Worcester sauce, Tabasco and S&P to taste. Stir in currants & remove from heat. Arrange the sautied chicken in a casserole and pour the curry sauce over the chicken bake covered until the chicken is tender, about 45 minutes. Serve over rice. | |