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Curry Chicken Dinner

 Curry Chicken Dinner
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.
8 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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.

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Curry Chicken Dinner (continued)

Directions (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.