Tomato-Curry Chicken
Yield
4 servingsPrep
25 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
all-purpose flour
|
|
| ⅓ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
onions
finely chopped |
|
| ½ | cup |
green bell peppers
finely chopped |
|
| 1 | teaspoon |
curry powder
|
|
| 1 | clove |
garlic
minced |
|
| ⅓ | teaspoon |
thyme
dried, crumbled |
*
|
| 1 ⅓ | cups |
tomatoes
canned, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
all-purpose flour
|
|
| 1.7 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
onions
finely chopped |
|
| 118 | ml |
green bell peppers
finely chopped |
|
| 5 | ml |
curry powder
|
|
| 1 | clove |
garlic
minced |
|
| 1.7 | ml |
thyme
dried, crumbled |
*
|
| 315 | ml |
tomatoes
canned, chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Mix flour, salt and pepper in small bowl.
Dredge chicken.
Melt butter in large heavy skillet over high heat.
Add chicken and brown, 2 to 3 minutes.
Turn over and cook until lightly browned 1 to 2 minutes.
Transfer to 9 x 13 inch casserole.
Add onions, peppers, curry, garlic, and thyme to skillet and cook over medium heat until onions are soft and golden, stirring occasionally, approx. 9 minutes.
Add tomatoes, increase heat and bring to boil, scraping pan.
Spoon sauce over chicken.
Bake uncovered until chicken is done, approx 30 minutes.
