Curried Chicken to Make at Home
1/2 cup unbleached all purpose Flour
Salt and Pepper
3 boneless whole Chicken breasts halved
5 tablespoons unsalted Butter
1 medium Onion
2 cloves Garlic
2 Red Peppers, seeded and diced
3 tablespoons best quality Curry Powder
1 can stewed Tomatoes
1 can Coconut Milk
a dash of Tabasco Sauce
a dash of Worcestershire Sauce
1/2 cup Currants or Raisins
Gather up all the ingredients and preheat your oven to 350 degrees. Finely chop the Onion and mince the Garlic cloves. Seed and dice the Red Peppers.
Season the Flour with Salt and Pepper and lightly coat Chicken with the mixture. Heat 3 tablespoons Butter in a skillet over medium heat, add chicken and lightly brown on all sides. Remove the chicken.
Add the remaining 2 tablespoons Butter to the skillet and melt over medium heat. Add Onion, Garlic and Peppers and saute, stirring frequently until the Veggies are soft (5 to 7 minutes). Stir in the Curry Powder and cook 2 minutes longer.
Place Veggies and Chicken in a casserole dish. Combine the Coconut Milk with Tabasco and Worcestershire Sauces, Currants and stewed Tomatoes. Add the Coconut Milk mixture to the Chicken and Veggies. Bake for 30 minutes.