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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I discovered this recipe while in college. I used a large-scale version to feed 20 hungry students. Everyone complimented the tasty combination of tomato and spices.Tim Buckmaster, Millsboro, Delaware Ingredients:
1 cup dry bread crumbs |
3/4 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
1/8 teaspoon ground ginger |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
1/4 cup butter, cubed |
1/2 cup chopped green pepper |
1/4 cup chopped onion |
1 garlic clove, minced |
1 can (14-1/2 ounces) stewed tomatoes |
1 to 1-1/2 teaspoons curry powder |
1/2 teaspoon dried thyme |
hot cooked rice |
Directions:
1. In a shallow bowl, combine the bread crumbs, salt, paprika, pepper and ginger; coat chicken pieces. In a large skillet, brown chicken in butter. Transfer to a greased 13-in. x 9-in. baking dish; set aside. In the same skillet, saute the green pepper, onion and garlic until tender. Stir in tomatoes, curry and thyme. Pour over chicken. Bake, uncovered, at 350° for 30-35 minutes or until juices run clear. Serve over rice. Yield: 4-6 servings.
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