Easy Tomato Chicken Curry

    Recipe Picture:Easy Tomato Chicken Curry
    1

    Easy Tomato Chicken Curry

    (232)
    1hour15min


    229 people made this

    A very simple baked curry to make which combines chicken breast meat with tomato soup, beer and curry spices. Delicious!

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast halves, cubed
    • 2 tablespoons butter
    • 1 onion, chopped
    • 2/3 cup beer
    • 1 (300g) tin condensed tomato soup
    • 1 teaspoon curry powder
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon ground black pepper
    • 1/4 cup grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. Place chicken in a 20x30cm baking dish. Melt butter in a medium frypan over medium heat. Saute onion, then stir in beer, soup, curry powder, basil and pepper. Reduce heat to low and simmer for about 10 minutes, then pour over chicken.
    3. Bake for 1 hour; sprinkle with cheese for last 10 minutes of baking.
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    Reviews and Ratings
    Global Ratings:
    (232)

    Reviews in English (176)

    by
    144

    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!!  -  30 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    52

    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.  -  02 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    48

    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.  -  26 Nov 2003  (Review from Allrecipes USA and Canada)

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