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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make chicken thighs simmered with tomatoes and exotic spices.
This rich chicken curry is easy enough for a weeknight dinner.
What's cooking in Pearland, Texas? A sweet-and-savory fusion dish.