Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 whole chicken breasts, you can cook them whole or cut into chunks. no skin.2 Tbsp butter or margarine2 onions, large & sliced into wedges2 tsp fresh garlic, chopped or minced1 Tbsp curry powder1 tsp thyme2 cups rice, uncooked3 cans tomatoes diced or wedges, do not drain
Saute chicken in 1 Tbsp butter until browned. Remove from skillet.
Slice onions. Melt remaining butter in large skillet. Saute garlic and onion until onion is translucent. Add curry powder and thyme. Then add tomatoes straight from the can. (Do NOT drain first.)
From this point you can choose your cooking method.
Simmer on low heat until chicken is cooked through about 45 minutes.
OR
Bake in 350 oven for 1 hour to 1 1/2 hours depending on size of chicken pieces.
OR
Cook in crockpot for 6-8 hours.
Prepare rice as directed.
Serve chicken on bed of rice with sauce ladled over top.
Number of Servings: 8
Recipe submitted by SparkPeople user SAMODER.
Slice onions. Melt remaining butter in large skillet. Saute garlic and onion until onion is translucent. Add curry powder and thyme. Then add tomatoes straight from the can. (Do NOT drain first.)
From this point you can choose your cooking method.
Simmer on low heat until chicken is cooked through about 45 minutes.
OR
Bake in 350 oven for 1 hour to 1 1/2 hours depending on size of chicken pieces.
OR
Cook in crockpot for 6-8 hours.
Prepare rice as directed.
Serve chicken on bed of rice with sauce ladled over top.
Number of Servings: 8
Recipe submitted by SparkPeople user SAMODER.
Nutritional Info Amount Per Serving
- Calories: 226.9
- Total Fat: 4.6 g
- Cholesterol: 76.1 mg
- Sodium: 189.4 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.2 g
- Protein: 29.2 g
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