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Curried Chicken And Vegetables

Chicken.delights's picture
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.
  Chicken breasts 4 , split
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Green pepper To Taste, halved, seeded and diced
  Flour 1 Tablespoon
  Salt 1 Teaspoon
  Curry powder 2 Tablespoon
  Tomatoes 1 Can (10 oz)
  Instant chicken broth 2 Teaspoon (Or 2 Envelopes)
  Water 2 1⁄4 Cup (36 tbs)
  Hot cooked rice 6 Cup (96 tbs)

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3157 Calories from Fat 551

% Daily Value*

Total Fat 63 g96.6%

Saturated Fat 32.8 g163.9%

Trans Fat 0.2 g

Cholesterol 520 mg173.3%

Sodium 3555.7 mg148.2%

Total Carbohydrates 434 g144.8%

Dietary Fiber 23.5 g93.8%

Sugars 23.1 g

Protein 202 g403.4%

Vitamin A 87% Vitamin C 119.3%

Calcium 40.3% Iron 193.7%

*Based on a 2000 Calorie diet

Curried Chicken And Vegetables Recipe