Home Chef Elizabeth's Chicken Curry Recipe

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

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.