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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
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 4-6 servings

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

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.

Directions

  1. 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.
Originally published as Curry Chicken in Taste of Home February/March 2000, p47

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.

Full-Bodied White Wine

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

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