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Curry Chicken
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Recipe Created By: Robbie
Prep. Time: 0:35
Serves: 4

4 boned, skinned chicken breast halves
1 Tbls. unflavored meat tenderizer
chili powder - to coat
curry powder - to coat
2 Tbls. butter OR margarine
1 Tbls. minced garlic
1/4 cup diced green bell pepper
1/4 cup diced onion
1 Tbls. all-purpose flour
1 cup chicken broth
1/2 cup heavy whipping cream

Ingredients at Firehouse Pantry

-Sprinkle both sides of chicken with meat tenderizer.
-Sprinkle a light coating of chili powder on both sides of chicken.
-Sprinkle enough curry powder on both sides of chicken so you can no longer see the meat through the seasonings.
-Sauté garlic in butter in a skillet over medium heat for 1 minute.
-Lay chicken breasts into skillet and brown on both sides, covered, about 5 minutes per side; remove chicken from skillet and keep warm.
-Add green pepper and onion to skillet and sauté until tender.
-Stir in flour, then slowly stir in broth and cream.
-Cook, stirring constantly, until thick, adding more curry and chili powder to taste.
-Cube cooked chicken, add to sauce, and stir until coated.

Notes: Serve over a bed of rice accompanied with naan bread, if you can find it. This is a simplified, fast version of the recipe, but none of the wonderful flavor and aroma are lost.

Make It A Meal: Serve with Rice Pilaf

Similar recipes on this site: Chicken Curry

(1) Visitor Comment:

  • This was really good!!! We added some Cajun power and used a little less chili power. I also used A LOT more butter then the recipe said but it ended up reallly good.

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