Curried Chicken and Vegetables Recipe

Name: Curried Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole chicken breasts, split; ¼ cup flour; ½ teaspoon salt; ⅛ teaspoon pepper; ¼ cup butter; 1 large onion, chopped; 1 green pepper, diced; 1 tablespoon flour; 1 teaspoon salt; ⅛ teaspoon pepper; 2 tablespoons curry powder; 1 (8 ounce) can tomatoes; 2 teaspoons instant chicken broth; 2 ¼ cups water; 6 cups hot cooked rice

Servings: persons

4 whole chicken breasts, split
¼ cup flour
½ teaspoon salt
⅛ teaspoon pepper
¼ cup butter
1 large onion, chopped
1 green pepper, diced
1 tablespoon flour
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons curry powder
1 (8 ounce) can tomatoes
2 teaspoons instant chicken broth
2 ¼ cups water
6 cups hot cooked rice

1
Pull skin from chicken breasts and remove the bone.
2
Flatten each half by placing between 2 pieces of wax paper and pounding with the back of a heavy knife or mallet.
3
Cut each half into two pieces to make fillets.
4
Combine 1/4 cup flour, 1/2 tsp salt and 1/8 tsp pepper in plastic bag.
5
Add chicken to bag and shake well to coat chicken.
6
Melt butter in a large skillet.
7
Suate chicken until brown on both sides.
8
Remove from skillet.
9
Saute onion and green pepper until almost tender in same skillet.
10
Stir in the 1 tbs flour, 1 tsp salt, 1/8 tsp pepper and curry powder.
11
Add tomatoes, instant broth, and water.
12
Bring to a boil, then lower heat and simmer covered for 20 minute.
13
Remove cover and simmer 5 more minute or until sauce thickens.
14
Return chicken to sauce and cover.
15
Simmer 15 minutes longer or until chicken is tender.

1333

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 whole chicken breasts, split, ¼ cup flour, ½ teaspoon salt, ⅛ teaspoon pepper, and more.

Yes, Curried Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken and Vegetables

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