Tomato-Curry Chicken
A flavorful chicken dish featuring tender pieces simmered in a rich tomato-curry sauce, perfect for those who enjoy bold spices and comforting textures. Suitable for family dinners.
Ingredients
Instructions
- Dredge chicken breasts in a mixture of flour, salt, and pepper.
- Brown the chicken in butter in a skillet.
- Transfer the browned chicken to a 9 x 13-inch casserole dish.
- Add chopped onion, chopped green pepper, minced garlic, curry powder, and dried thyme to the skillet.
- Cook over medium heat for about 9 minutes, then add stewed tomatoes and bring to a boil.
- Spoon the tomato-curry mixture over the chicken in the casserole.
- Bake at 350°F for 30 minutes until cooked through and bubbly.
Tips & Substitutions
For a gluten-free option, substitute the flour with cornstarch or almond flour. You can also use skinless chicken thighs for added moisture. If you prefer a spicier dish, consider adding a pinch of cayenne pepper or a chopped jalapeño to the tomato-curry mixture. Fresh herbs like cilantro can enhance the flavor profile as well.
Serving Suggestions
This Tomato-Curry Chicken pairs beautifully with steamed basmati rice or a side of naan for a complete meal. Consider serving a fresh cucumber salad or roasted vegetables to complement the dish. For a heartier option, you might also enjoy it alongside a crisp green salad or even try it with the flavors of American recipes like Dru'S Chicken Casserole.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat in short intervals, stirring in between, until heated through. Alternatively, reheat in a 350°F oven for about 15-20 minutes until warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato-Curry Chicken contains roughly 619 calories, with 18g protein, 98g carbohydrates, and 18g fat. It is an excellent source of protein (35% of the Daily Value) and iron (30% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1565mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them first for even cooking. If you're short on time, cooking from frozen is possible, but increase the baking time and ensure the internal temperature reaches 165°F before serving.
What can I substitute for curry powder?
If you don't have curry powder, a mix of turmeric, cumin, and coriander can work as a substitute. Alternatively, garam masala offers a different but complementary flavor. Adjust the amounts to taste, starting with about 1 teaspoon.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply add an extra 10-15 minutes to the cooking time to ensure it's heated through completely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).