CHICKEN CURRY (Jacquie)

By jarren

Serve with rice and favorite curry condiments, such as cashews, banana chips, diced apples, mango chutney, toasted coconut and chopped green onions.

Ingredients

• 1/2 cup unbleached flour
• Salt and freshly ground pepper, to taste
• 3 boneless whole chicken breasts, halved
• 5 tbsp unsalted butter
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 green bell peppers, seeded and diced
• 3 tbsp best-quality curry powder (Spice Island)
• 15 oz can stewed tomatoes
• 15 oz can cream of coconut
• Dash Worcestershire sauce
• 1/2 cup raisins

Preparation

Step 1

Season the flour with salt and pepper in a shallow bowl. Lightly coat the chicken with the seasoned flour.

Heat 3 tbsp of the butter in a large skillet over medium-high heat. Add the chicken and lightly brown on all sides. Remove the chicken from the skillet.

Preheat the oven to 350F.

Add the remaining 2 tbsp butter to the skillet and melt over medium heat. Add the onions, garlic, bell peppers; saute, stirring frequently, until the vegetables are soft, 5 to 7 minutes. Stir in the curry and cook 2 minutes longer.

Arrange the chicken breasts in a casserole dish and pour the curry sauce over the chicken. Bake covered until the chicken is tender, about 45 minutes.