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"Hunger is the best sauce in the world."--Cervantes

Curry Chicken Recipe

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This recipe for Curry Chicken is from Cooking tribute to Sandra Lee Evans, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken breasts 2 whole or 4 halves
Cream of chicken soup 2 tins (10 3/4 ounces)
Dry cherry 1/4 cup
Butter 2 tablespoons
Green onion (finely chopped) 2 (with tops)
Curry powder 1 teaspoon
Salt 1 teaspoon
Pepper Dash or two
Basmati rice 2 cups
Directions:
Directions:
CROCK POT METHOD

1. Cut chicken in small pieces and place in crock pot.
2. Mix all remaining ingredients (except the rice) in a bowl and then pour over chicken.
3. Cover and cook on high for 2 1/2 to 4 hours or on low for 6 - 8 hours.
4. Prepare the basmati rice separately and serve the chicken over the rice.

FRY - PAN METHOD

1. Pour some olive oil into fry pan and then place pieces of chicken into it.
2. Mix all remaining ingredients in a bowl and pour over chicken.
3. Heat thoroughly, stirring regularly so it does not burn.
4. Simmer for 15 minutes and then serve over hot prepared rice.
Personal Notes:
Personal Notes:
Curry chicken is Caitlin's favorite! It must be the sherry that her sweet husband includes.

 

 

 

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