"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Curried Chicken or Curried Veggies Recipe

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This recipe for Curried Chicken or Curried Veggies, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Olive Beavers Jordan
Added: Sunday, October 28, 2007


3 whole chicken breasts-cut into bite-size pieces
1/4 cup flour
1 tsp. salt
1/4 t. ground pepper
4 to 5 T. margarine or more
1/3 cup finely diced oinon
1/3 cup " " green pepper
1 clove garlic crushed
1 1/2 t. curry powder or more
1/2 t. thyme
2 cups canned stewed tomatoes
3 T dried currants--washed and drained

Dredge chicken pieces in flour seaoned w/salt and pepper.
Heat margarine in large skillet and brown chicken turning to brown all sides
add more margarine if needed
Remove chicken from skillet, add margarine to skillet and when hot add
onions, green pepper, garlic, curry powder and thyme. Cook briefly,
stirring until onion wilts. Add tomatoes with liquid from can. Return
chicken to skillet, cover, and cook until tender--about 20 mins. Stir the
currants into sauce just before serving. Serve over rice. Serve with
toasted slivered almonds and Major Grey Chutney on the side.

Personal Notes:
Personal Notes:
For curried veggies: Leave out the chicken, add yellow squash, zuchini,
and potatoes all finely chopped to the tomatoes, onion, pepper and spices.




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