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
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
Reviews
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.
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