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Curry Chicken Dinner

Curry Chicken Dinner
TOTAL TIME: Prep: 20 min. Bake: 45 min. YIELD: 8 servings.


  • 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


  • 1. 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.

Nutrition Facts

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


Average Rating:
  • mymogsim
    Dec 31, 1969

    please tell me you mean the this recipe originated from Mrs. W.L. Bullard and not Curry chicken its self.

  • GooFan
    Dec 31, 1969

    me too... I think I'll make it for the holidays.

  • naskarwoman
    Dec 31, 1969

    this sounds very good! I love curry anything!

  • spiker1
    Dec 31, 1969

    I really like this recipe.

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