Curried Chicken and Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Another recipe found in grandma's recipe box.... This is from a magazine, but not sure which one..... Ingredients:
4 whole chicken breasts, split |
1/4 cup flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup butter |
1 large onion, chopped |
1 green pepper, diced |
1 tablespoon flour |
1 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons curry powder |
1 (8 ounce) can tomatoes |
2 teaspoons instant chicken broth |
2 1/4 cups water |
6 cups hot cooked rice |
Directions:
1. Pull skin from chicken breasts and remove the bone.
2. Flatten each half by placing between 2 pieces of wax paper and pounding with the back of a heavy knife or mallet.
3. Cut each half into two pieces to make fillets.
4. Combine 1/4 cup flour, 1/2 tsp salt and 1/8 tsp pepper in plastic bag.
5. Add chicken to bag and shake well to coat chicken.
6. Melt butter in a large skillet. Suate chicken until brown on both sides.
7. Remove from skillet.
8. Saute onion and green pepper until almost tender in same skillet.
9. Stir in the 1 tbs flour, 1 tsp salt, 1/8 tsp pepper and curry powder.
10. Add tomatoes, instant broth, and water.
11. Bring to a boil, then lower heat and simmer covered for 20 minute.
12. Remove cover and simmer 5 more minute or until sauce thickens.
13. Return chicken to sauce and cover. Simmer 15 minutes longer or until chicken is tender.
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