THAI STYLE CURRY CHICKEN
Baked Chicken in Curry Sauce with rice
Start with 2 lbs of boneless, skinless chicken breasts
3 cups chicken broth
1 tablespoon lemon juice
1 tablespoon curry powder
1 onion, diced
1 stalk celery, diced
1/3 cup gold raisins
1 red bell pepper, sliced
2 tablespoons flour
3 cups cooked rice
2 cups water
2 tablespoons olive oil
Salt and pepper to taste
In a saucepan, add the broth, water, lemon juice, curry powder, raisins, red bell pepper, pinch of salt and pepper. Stir as you heat until hot but not boiling. Remove from heat and set aside.
Add the 2 tablespoon of olive oil to a fry pan. Heat oil to medium hot, add onions and celery, fry until the onions start to become transparent then add the flour and stir all until you start to see a light golden color on edges. Careful not to brown as it will taste burned. Remove from heat and set aside.
Preheat oven: In a roasting pan lay out the chicken breasts, pour all the saucepan ingredients and liquid over chicken, add all the fry pan mixture and flour scrapings. Cover and bake at 350-F for 1-1/2 hours or until done. Add small amounts of water only if needed during baking.
Salt and pepper to taste.
Boil enough rice to make 3 - 4 cups cooked rice.
Top curry chicken with cooked rice