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Curry Chicken

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
    6 servings


  • 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


  • 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.

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Average Rating:
  • kbussey
    Jan 2, 2016

    This was easy and tasted good. The chicken was moist. I did use corn mean instead of bread crumbs and jalapenos in place of green pepper.

  • tigerzeschy
    Jul 31, 2013

    No comment left

  • katlaydee3
    Mar 3, 2010

    No comment left

  • sherri1226
    Jan 1, 2007

    No comment left