Classic Curried Chicken Recipe
This curried chicken recipe is a simple yet delicious. Made with vegetables along with raisins, the curried chicken is cooked in broth and half and half. Spiced with curry powder and seasoned to taste, the curried chicken can be garnished with chopped cooked eggs, bacons or shredded green onions and served as desired.
Ingredients
| 4 chicken breast halves, skinned, boned, and cut into bite size pieces | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Raisins | 1/4 Cup (16 tbs) | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| Half and Half | 1 1/2 Cup (16 tbs) | |
| Curry powder | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Hot cooked rice | ||
| Assorted condiments | ||
Directions
Dredge chicken in flour; brown chicken in butter in a large skillet.
Remove chicken, reserving drippings in skillet.
Set chicken aside.
Saute onion, celery, and raisins in reserved drippings until tender; add chicken broth.
Cook, uncovered, over low heat 5 minutes.
Stir in half and half, curry powder, salt, and pepper.
Simmer, uncovered, 10 minutes.
Add chicken, and simmer 10 minutes.
Serve over rice with several of the following condiments: flaked coconut, toasted almonds, peanuts, chutney, chopped green pepper, chopped hard cooked egg, crumbled bacon.
Remove chicken, reserving drippings in skillet.
Set chicken aside.
Saute onion, celery, and raisins in reserved drippings until tender; add chicken broth.
Cook, uncovered, over low heat 5 minutes.
Stir in half and half, curry powder, salt, and pepper.
Simmer, uncovered, 10 minutes.
Add chicken, and simmer 10 minutes.
Serve over rice with several of the following condiments: flaked coconut, toasted almonds, peanuts, chutney, chopped green pepper, chopped hard cooked egg, crumbled bacon.
Chef
