Colorful and tasty and not too spicy!
Southern Style Chicken Curry
- 1 lb. (2) boneless skinless chicken breasts cut up in 1 inch pieces
- 1/4 cup all purpose flour
- 2 tbsp. salad oil
- 1 large clove garlic minced
- 2 cooking onions medium thinly sliced
- 1 stock celery sliced
- 1 medium size apple peeled, cored and diced
- 1 green pepper sliced
- 1 large carrot thinly sliced
- 1 14 oz. tin finely diced tomatoes
- 1/2 tsp. curry powder
- 1/2 tsp. kosher salt
- 1/2 cup regular long grain rice
- 1/4 tsp. salt
- pinch turmeric for color
On waxed paper lightly coat the chicken pieces in the flour. In a 12 inch skillet heat the oil to medium and brown the chicken. Set aside
In drippings in skillet cook the garlic, onions, celery, apple, carrots, green pepper with the curry and salt stirring regularly (approx. 10 min.) Tip: if your are pressed for time you can microwave the vegetables for 2 min. to get them started before placing them in the pan.
Add the chicken and tinned tomatoes to the skillet and simmer over low heat for approx. 20 minutes until chicken is fork tender. You may need to add some water to the mixture if it gets too thick. Stir occasionally.
For the rice
Prepare the rice per package instructions. If you want to add a little yellow color to the rice, add a pinch of turmeric. When the rice is done, portion it onto 2 plates. Spoon the curry over top of the rice and enjoy.
Although this is not an actual casserole it's close enough. I don't think grandma would be too upset.
Did you Know: Chickens are believed to be the oldest living relative of the Tyrannoraurus rex. Imagine the size of those eggs.