Friday, February 22, 2008

Curried Chicken and Vegetables

This is one of our favorites, because we love curry. And it's simple. We have a family of 4 so I usually only use 3-4 chicken breasts and less rice. I keep all of the other ingredient amounts the same. For a healthier option, I will omit the first couple of steps (coating the chicken with flour and cooking it in butter) and I just cook the chicken, without the flour, in olive oil or cooking spray. It is still really good.

Makes 8 servings.

6-8 chicken breast halves, cut in 1” pieces
¼ cup flour (for chicken)
½ teaspoon salt (for chicken)
1/8 teaspoon pepper (for chicken)
¼ cup (½ stick) butter or margarine
1 large onion, chopped (1 cup)
1 green pepper, halved, seeded and diced
¼ cup flour (for sauce)
1 teaspoon salt (for sauce)
1/8 teaspoon pepper (for sauce)
1 ½ teaspoons curry powder
1 14 ounce can tomatoes + 1 can water
2 teaspoons instant chicken broth
6 cups hot cooked rice

1. Combine ¼ cup flour, ½ teaspoon salt and 1/8 teaspoon pepper in a plastic bag. Add chicken pieces; shake well to coat.

2. Melt butter or margarine in a large skillet; sauté chicken fillets until brown on both sides. Remove from skillet.

3. Sauté onion and green pepper until almost tender in same skillet. Stir in the ¼ cup flour, 1 teaspoon salt, 1/8 teaspoon pepper and curry powder. Add tomatoes, instant chicken broth and water; bring to boiling.

4. Lower heat; simmer, covered, 20 minutes. Remove the cover and simmer 5 minutes longer, or until sauce thickens.

5. Return chicken fillets to sauce and cover. Simmer 15 minutes longer, or until chicken is tender. Serve with hot rice.

From: Great Chicken Recipes from Family Circle (and modified by Linda Johnson)