Chicken With Curry and Beer
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 medium onion, chopped, about 1/2 cup
- 2 tablespoons butter
- 1 (10 1/2 ounce) can condensed tomato soup
- 2⁄3 cup beer
- 1 teaspoon curry powder
- 1⁄2 teaspoon dried oregano, crushed
- salt and pepper, to taste
- 6 boneless skinless chicken breasts, thin cut
- 1⁄4 cup parmesan cheese, grated
directions
- In a saucepan, cook the onion in butter until tender but not brown. Stir in tomato soup, beer, curry, oregano, salt, and pepper.
- Simmer, uncovered, 10 minutes.
- Arrange chicken breasts in a baking dish where they don't overlap. Pour tomato mixture over the chicken.
- Bake, uncovered, in a 350 degree F. oven or 50-55 minutes. Sprinkle with parmesan cheese. Adjust seasonings to taste.
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Reviews
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I've been making this recipe for years. My mother-in-law has it on a small clipping from her newspaper with the title "Spenny's Chicken." She usually made it with chicken thighs. I use breasts. I often add sliced mushrooms. Today I also added a can of diced tomatoes. I always serve it over stovetop stuffing.
Tweaks
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My mother-in-law has been making this for years; still have a photocopy of the original recipe from 1982. She typically makes double the sauce and serves over rice. Made last night according to recipe and the curry was very overwhelming. I would either omit completely or add a bit next time. Otherwise - delicious and easy to prepare.
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