Curry Chicken

Name: Curry Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 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

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

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

Directions

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.

Nutrition Facts

1 serving: 413 calories, 23g fat (9g saturated fat), 108mg cholesterol, 727mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 31g protein.

Originally published as Curry Chicken in Taste of Home February/March 2000

Reviews

My Review

Click stars to rate

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.