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Curry Chicken Dinner Recipe

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This chicken dish was originated by a woman from our town, Mrs. W.L. Bullard, for a special party in honor of President Franklin D. Roosevelt. I really enjoy treating out-of-town relatives and friends to this dish when they come to visit.

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Curry Chicken Dinner Recipe

Prep: 20 min. Bake: 45 min.

Yield: 8 Servings

20 45 65

Ingredients

8 boneless skinless chicken breast halves (about 2 pounds)
1/2 cup all-purpose flour
1/4 cup shortening
2 medium onions, chopped
2 medium green peppers, chopped
1 garlic clove, minced
2 to 3 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon white pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 teaspoon chopped fresh parsley
1/2 teaspoon dried thyme
1 cup water
3 tablespoons raisins or dried currants
Hot cooked rice
1/4 cup slivered almonds, toasted, optional

Directions

Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375° for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 145 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 370 mg sodium, 17 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Curry Chicken Dinner in Country Extra September 1996, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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