Curried Chicken And Vegetables Recipe
This Curried Chicken And Vegetables is the best pick for those cosy curry nights! A ver satisfying combination of Chicken and vegetables in a curry base, this Curried Chicken And Vegetables is also a delicious treat to serve.
Ingredients
4 whole chicken breasts, split
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine
1 large onion, chopped
1 green pepper, halved, seeded and diced
1 tablespoon flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons curry powder
1 can tomatoes
2 envelopes or teaspoons instant chicken broth
2 1/4 cups water
6 cups hot cooked rice
Directions
Pull skin from split chicken breasts; bone.
Flatten each half by placing between 2 pieces of wax paper and pounding with the back of a heavy knife or mallet.
Cut each half into 2 pieces (fillets).
Combine 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper in a plastic bag.
Add chicken fillets; shake well to coat.
Melt butter or margarine in a large skillet; saute chicken fillets until brown on both sides.
Remove from skillet.
Saute onion and green pepper until almost tender in same skillet.
Stir in the 1 tablespoon flour, 1 teaspoon salt, 1/8 teaspoon pepper and curry powder.
Add tomatoes, instant chicken broth and water; bring to boiling.
Lower heat; simmer, covered, 20 minutes.
Remove the cover and simmer 5 minutes longer, or until sauce thickens.
Return chicken fillets to sauce and cover.
Simmer 15 minutes longer, or until chicken is tender.
Do ahead note: Line a 10 cup shallow freezer to table baking dish with heavy foil.
Arrange chicken in dish and spoon sauce over; wrap; label and freeze.
When frozen, remove foil wrapped food from dish; return to freezer.
Party day: Remove food from freezer and peel off foil.
Place in same dish.
Bake, covered, in moderate oven (350°) 1 hour, or until bubbly hot.
Serve with hot rice.
Flatten each half by placing between 2 pieces of wax paper and pounding with the back of a heavy knife or mallet.
Cut each half into 2 pieces (fillets).
Combine 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper in a plastic bag.
Add chicken fillets; shake well to coat.
Melt butter or margarine in a large skillet; saute chicken fillets until brown on both sides.
Remove from skillet.
Saute onion and green pepper until almost tender in same skillet.
Stir in the 1 tablespoon flour, 1 teaspoon salt, 1/8 teaspoon pepper and curry powder.
Add tomatoes, instant chicken broth and water; bring to boiling.
Lower heat; simmer, covered, 20 minutes.
Remove the cover and simmer 5 minutes longer, or until sauce thickens.
Return chicken fillets to sauce and cover.
Simmer 15 minutes longer, or until chicken is tender.
Do ahead note: Line a 10 cup shallow freezer to table baking dish with heavy foil.
Arrange chicken in dish and spoon sauce over; wrap; label and freeze.
When frozen, remove foil wrapped food from dish; return to freezer.
Party day: Remove food from freezer and peel off foil.
Place in same dish.
Bake, covered, in moderate oven (350°) 1 hour, or until bubbly hot.
Serve with hot rice.
