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Curried Chicken and Vegetables

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“Another recipe found in grandma's recipe box.... This is from a magazine, but not sure which one.....”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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. Suate chicken until brown on both sides.
  7. Remove from skillet.
  8. Saute onion and green pepper until almost tender in same skillet.
  9. Stir in the 1 tbs flour, 1 tsp salt, 1/8 tsp pepper and curry powder.
  10. Add tomatoes, instant broth, and water.
  11. Bring to a boil, then lower heat and simmer covered for 20 minute.
  12. Remove cover and simmer 5 more minute or until sauce thickens.
  13. Return chicken to sauce and cover. Simmer 15 minutes longer or until chicken is tender.

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