Southern Curry Chicken
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
| ¼ | cup |
all-purpose flour
|
|
| ⅛ | cup |
vegetable oil
|
|
| 1 | each |
garlic cloves
halved |
|
| 1 | medium |
onions
thinly |
|
| 1 | tablespoon |
jalapeño pepper
chopped |
|
| ½ | tablespoon |
curry powder
|
|
| ½ | teaspoon |
celery salt
|
|
| 14 | ounces |
tomato sauce
|
|
| ½ | cup |
minute rice
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
halved |
|
| 1 | medium |
onions
thinly |
|
| 15 | ml |
jalapeño pepper
chopped |
|
| 7.5 | ml |
curry powder
|
|
| 2.5 | ml |
celery salt
|
|
| 404.6 | ml/g |
tomato sauce
|
|
| 118 | ml |
minute rice
|
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.
