Curry Chicken

By

Betty Crocker

Fill your home with the irresistible smell of Indian spices when making this curry-laced chicken dish blended with two Indian favorites, peas and potatoes

PREP TIME 25Min TOTAL TIME 1Hr 5Min SERVINGS 6

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Ingredients

  • 4 cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag), thawed
  • 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
  • 1 can (14.5 oz) diced tomatoes with green chiles, undrained
  • 4 teaspoons curry powder
  • 1/2 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 12 chicken drumsticks
  • 1 tablespoon vegetable oil

Preparation

Step 1

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir together potatoes, peas, tomatoes, 2 teaspoons of the curry powder and the salt. Spread evenly in baking dish.
2 In large resealable food-storage plastic bag, mix remaining 2 teaspoons curry powder, the flour, paprika and garlic salt; shake to mix. Add drumsticks; seal bag, and shake to coat.
3 In 12-inch skillet, heat oil over medium-high heat. Cook drumsticks in oil 8 to 10 minutes, turning frequently, until skin is brown (cook 6 drumsticks at a time if all don’t fit in skillet). Place drumsticks in 2 rows lengthwise over potato mixture, alternating direction of drumsticks to cover potato mixture. Cover tightly with foil.
4 Bake 30 minutes. Remove foil; bake about 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F).

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