Tomato Curry Chicken II

Scott K 1

This tomato curry comes together in a snap, with tomato soup and spices, and the unusual addition of beer. I

Modified from: Tomato Curry Chicken

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1 h 15 m servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken and potatoes in a 9x13 inch baking dish. Melt butter in a medium skillet over medium heat. Saute onion, then stir in beer, soup, chopped tomatoes, curry powder,garam marsala, basil, pepper and salt. Reduce heat to low and simmer for about 10 minutes while finishing the remaining beer. Gradually stir in half and half and then pour over chicken.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour.
  4. Serve over basmati rice with naan.



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