One of the healthiest, most delicious dishes that my husband prepares! I could eat this every single night! Do you like Curry Chicken too?
Who wants the recipe?
Here it is!
1 to 2 pounds of boneless, skinless chicken breasts
1 stick of butter
2 to 3 medium onions
2 to 3 pods of garlic (optional)
6 to 8 Roma tomatoes
1 cup of Basmati rice
2 cups of water
Cut chicken into bite-size pieces (1 inch cubes).
Put butter into 13 x 9 baking dish.
Dice onion into bite-size pieces.
Dice tomatoes into bite-size pieces.
Juice both lemons (include pulp, discard seeds)
Preheat oven to 350°. While oven is preheating, place baking dish with butter into oven.
When the butter has melted, remove dish and stir chicken chunks in the butter.
Sprinkle Cayenne pepper to taste and then generously sprinkle Curry powder over chicken, and then place baking dish back into oven (by this time the oven should be preheated. Let chicken cook for 20 minutes, and then remove dish from oven.
Add the onions and garlic to dish and stir well. Spread ingredients out in the pan, and then generously sprinkle Curry powder a second time as before. Place dish back into the oven and let it cook for 25 minutes, and then remove dish from oven.
Add the tomatoes and lemon juice to dish and stir well. Again, spread ingredients out in the pan, and then generously sprinkle Curry powder a third time as before. Place dish back into the oven and let it cook for 25 minutes, and then remove dish from oven. While dish is on its last 25 minutes, pour the water into a 3 quart saucepan and bring to a boil. Add the rice. Stir to ensure that all of the rice has been covered water. Place lid on saucepan and let simmer for 20 minutes. Don’t stir or bother the rice for the full 20 minutes.
Remove saucepan from heat and set aside (do not remove lid).
Let dish rest for 5 minutes, and then serve over rice.