Southern Curry Chicken
Submitted by stretchy
Southern-style curry chicken simmered in tomato sauce with jalapeno, onions, and curry powder, served over rice. A one-skillet comfort meal with a mild, warming spice that’s ready in an hour.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis is curry the Southern way: flour-dusted chicken browned in a skillet, then simmered in a tomato sauce scented with curry powder, jalapeno, and celery salt.
It’s not fiery. It’s not coconut milk-rich. It’s a homestyle, tomato-based curry with gentle warmth and real depth from those pan drippings.
The chicken browns first, then the onions, garlic, and jalapeno cook in those flavorful drippings until soft. Tomato sauce goes in, the chicken returns, and everything simmers covered until fork-tender.
Serve it over rice with the extra sauce passed in a gravy boat, because there’s never enough of that sauce.
Kitchen Tips
- Coat the chicken evenly in flour and shake off the excess. The flour creates a light crust that browns beautifully and thickens the sauce as it simmers.
- Don’t skip browning the chicken first. That golden crust adds flavor to every bite and to the pan drippings that build the sauce.
- Halve the garlic clove instead of mincing it. You’ll fish the pieces out before serving, leaving the flavor behind without any harsh raw garlic bite.
- The jalapeno is mild here. For more heat, leave the seeds in or add a second pepper.
Ingredients
Directions
On waxed paper, coat chicken with flour. In 12-inch skillet over medium-high heat, in hot vegetable oil, cook chicken until browned on all sides; remove chicken from skillet.
In drippings in skillet, over medium heat, cook garlic, onions, pepper, curry powder, and celery salt until vegetables are tender, about 5 minutes, stirring occasionally. Stir in tomato sauce; add chicken and heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken is fork-tender.
Meanwhile, prepare rice as label directs.
To serve, arrange chicken and cooked rice on warm serving platter. Remove garlic pieces from sauce and spoon some sauce over chicken. Pass remaining sauce seperately in gravy boat.
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