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Curried Chicken Breasts En Casserole

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Ingredients
  Whole chicken breast 2 1⁄2 Pound, split (3 Whole Ones)
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Curry sauce 1 Quart (4 Cups)
  Banana 1 Large, peeled and sliced
  Fluffy cooked rice 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Garlic 2 Clove (10 gm), crushed
  Chopped onion 2 Cup (32 tbs)
  Chopped peeled tart apple 2 Cup (32 tbs)
  Curry powder 6 Teaspoon
  All-purpose flour 3⁄4 Cup (12 tbs)
  Ground cardamom 1⁄2 Teaspoon
  Ground ginger 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Condensed chicken broth 53 3⁄4 Ounce (5 Cans Of 10 3/4 Ounce, Undiluted)
  Grated lemon peel 4 Teaspoon, grated
  Lemon juice 4 Tablespoon
Directions

GETTING READY
1) Skin chicken and clean under cold running water. Dry with paper towels.
2) Preheat oven hot to 375F.

MAKING
3) In a large skillet heat butter and brown chicken in batches, 5 minutes per side.
4) Put all chicken into the skillet.
5) Stir in curry sauce and boil.
6) To prepare curry sauce, in a large skillet heat butter. Add garlic, onion, curry powder and apple and sauté for 5 minutes.
7) Take off from heat.
8) Mix flour, cardamom, ginger and pepper thoroughly.
9) Cook and stir over low heat.
10) Fold in chicken broth, lemon peel and juice.
11) Stir and boil.
12) Reduce heat. Simmer and stir occasionally for 50 minutes.
13) Add chutney.
14) Decrease heat, simmer and cook covered for 20 minutes.
15) Uncover and cook for 10 minutes.
16) Mix banana and simmer for 5 minutes.

SERVING
17) In a 2-quart shallow casserole or serving platter put chicken breasts, overlapping slightly.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

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