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.
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Submitted 6/13/05.
Source: Source: Reluctant Gourmet
Submitted By: Meryl
starmer@excite.com
Home Chef Elizabeth's Chicken Curry