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Curry Chicken Recipe

I discovered this recipe while in college. I used a large-scale version to feed 20 hungry students. Everyone complimented the tasty combination of tomato and spices.—Tim Buckmaster, Millsboro, Delaware

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Curry Chicken Recipe

Prep: 30 min. Bake: 30 min.

Yield: 4-6 Servings

30 30 60

Ingredients

1 cup dry bread crumbs
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon ground ginger
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup butter, cubed
1/2 cup chopped green pepper
1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
1 to 1-1/2 teaspoons curry powder
1/2 teaspoon dried thyme
Hot cooked rice

Directions

In a shallow bowl, combine the bread crumbs, salt, paprika, pepper and ginger; coat chicken pieces. In a large skillet, brown chicken in butter. Transfer to a greased 13-in. x 9-in. baking dish; set aside. In the same skillet, saute the green pepper, onion and garlic until tender. Stir in tomatoes, curry and thyme. Pour over chicken. Bake, uncovered, at 350° for 30-35 minutes or until juices run clear. Serve over rice. Yield: 4-6 servings.

Nutritional Facts 1 serving (2 pieces) equals 413 calories, 23 g fat (9 g saturated fat), 108 mg cholesterol, 727 mg sodium, 20 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Curry Chicken in Taste of Home February/March 2000, p47