Recipe by Franny
"Chicken breasts baked with a tomato, beer and curry sauce. Easy preparation with a gourmet touch and taste; my family loves it. Serve with new red potatoes and drizzle sauce over the potatoes, if desired."
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skinless, boneless chicken breast halves
1 (10.75 ounce) can
condensed tomato soup
ground black pepper
grated Parmesan cheese
I love this recipe. I have made it many times and changed just a few things. I make all of this in an oven-proof skillet, so when I finish the saute, I just put the whole thing in the oven to finish. Increase curry to 2 tsp, add 1/2 tsp cumin, omit parmesean cheese, use olive oil in place of butter, cut chicken into 1-2 inch pieces, add potatoes cut into 1-2 inch pieces (boil first for 10 minutes). And I bake it for 30 minutes at 350, make sure to let the dish sit for at least 10 minutes before serving -it all settles very nicely that way, seems to be creamier that way. Sometimes I add some dried parsely to it just to give it an "herb" look. Very tasty!!
Yeesh! This recipe was a TOTAL bummer. Frankly, I am COMEPLETELY mystified; since this had received 5 stars from just about everyone, I had been expecting it to be fantastic. Followed the recipe exactly, only to get dry chicken breasts and a sauce whose smell and taste really turned me off. Yikes! The only taste-affecting variable I can think of to blame for such negative results (when everyone else seemed to have positive ones!) would be the type of beer used . . . but to be honest, I was so yucked out by this that I wouldn't try it again regardless. Bummer!
My husband and I loved this dish! I did everything on stovetop instead of baking in the oven. I sauteed the onions and added some chopped green pepper in a skillet with olive oil, instead of butter, and in a separate dutch oven, I cooked cubed chicken breast with salt and pepper and olive oil. In a separate saucepan, I put chopped canned tomatoes, tomato paste, 1 bottle of beer, and all the spices (extra curry and cumin!). I added the onion/peppers to the chicken and poured the sauce & spices over and simmered for about 15-20 min. I have a microwaveable rice cooker, so I partially cooked the rice, and then added it to the tomato and chicken mixture and simmered for another 10 minutes. Sooo delicious! I will be making this when friends and family come over.
This is the recipe my friends ask for the most often. Taking another's advice, I have added some spices and made a few changes. I add a can of drained diced tomatoes in addition to the soup. With the diced tomatoes, I think the recipe needs more spices so I use 2.5 teaspoons of curry and add in 1.5 teaspoons of cumin and 1.5 teaspoons garam masala. After it is finished baking, I dice up the chicken and serve the dish over rice.
I made quite a few adjustments based on the reviews - I seasoned the cubed chicken and onions with salt, pepper, curry, and paprika. I browned the chicken with the onions in a large suace pan, then poured in 6 oz beer with 1 can crushed and 1 can diced tomatoes. I then stirred in 3 tsp curry, 1/2 tsp cumin, cayenne, garlic powder, salt and 1 tsp basil. When the chicken was almost cooked through, I threw in some pre-cooked cubed potatoes and cauliflower, let it all simmer and right before I took it off heat, a few dashes of cream to balance out the tartness of the tomatoes. YUM! Total hit =) I took away one star because of all the changes, but the basic recipe is great - very easy to make.
I changed the recipe a bit and used a whole chicken, more beer and lipton onion soup mix instead of a real onion. It wasn't bad, but still needed more kick to it.
This recipe was great! It was easy to prepare and tasty. I did cube the chicken, and the curry seemed a little sweet next time I plan on adding cayenne to cut the sweetness.
I'm not a big curry lover but this recipe is the perfect blend to me. I like to substitute diced tomatoes for the condensed tomato soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Curry Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 89
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