East Indian Chicken
Submitted by blimp
Curry-spiced chicken simmered with whole tomatoes, green pepper, and plump raisins for a sweet-savory weeknight dinner. Served over rice and ready in under an hour.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minWhen you want the warm comfort of a curry without a long ingredient list, this is the recipe to reach for.
Cooked chicken gets simmered in a chunky tomato sauce spiked with curry powder, Worcestershire sauce, green bell pepper, and plump raisins that add little bursts of sweetness.
The whole thing comes together in about 35 minutes on the stovetop, making it a solid choice for busy weeknights when you still want something that feels like a real meal.
Spoon it over fluffy rice and let the sauce soak in.
Kitchen Tips
- Use leftover chicken. Rotisserie chicken or last night’s roasted chicken works great here since it’s already cooked.
- Crush the tomatoes by hand. Break up the whole canned tomatoes right in the pot for a chunkier, more rustic sauce.
- Bump up the curry. If you like more heat and depth, double the curry powder and add a pinch of cayenne.
Ingredients
Directions
Cook onion, pepper, garlic powder in oil until onion tender, about 3 min.
Add remaining ingredients, except rice, cook over low heat for 30 min.
Serve over rice.
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