Chicken curry

Main Dish
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Chicken curry Curry Tofu

Serves 4-6


1/2 cup unbleached all purpose flour
Salt & Pepper
3 boneless whole chicken breast halved
5 Tbl. unsalted butter
1 medium onion minced
2 cloves garlic minced
2 red peppers seeded and diced
3 Tbl. best quality curry powder
1 can stewed tomatoes
1 can cream of coconut
a dash of Tabasco sauce
a dash of Worcester sauce
1/2 cup currants


Season the flour with S&P and lightly coat chicken with mixture. Heat 3 Tbl. butter in a skillet over medium heat, add chicken and lightly brown on all sides. Remove chicken from the skillet and preheat oven to 350°.

Add remaining 2 Tbl. butter to the skillet and melt over medium heat. Add onions, garlic, peppers and sauté, stirring frequently until the veggies are soft (5-7 minutes).

Stir in curry powder and cook 2 minutes longer.

Stir in tomatoes and cream of coconut, heat to simmering and season with Worcester sauce, Tabasco and S&P to taste. Stir in currants & remove from heat.

Arrange the sautéed chicken in a casserole and pour the curry sauce over the chicken bake covered until the chicken is tender, about 45 minutes. Serve over rice.

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