RECIPE: Thai Curry Chicken

I was never a fan of yellow curry until I tried this...

Ingredients:
1/2 cup flour
salt & pepper to taste
5-6 boneless skinless chicken breast halves
5 Tb. butter
1 medium onion, minced
4 cloves garlic, minced
2 green peppers, seeded & diced
3 Tb. yellow curry powder
1 - 15oz. can stewed tomatoes
1- 15oz. can coconut milk (lite or regular)
dash of Worcestershire
dash of hot sauce (Tapitio or Sriracha is better than Tabasco)
1/2 cup currants (next to raisins at grocery store)

Directions:
1. Coat chicken with flour seasoned with salt and pepper

2. Heat 3 Tb. butter in large skillet over med-high heat. Add chicken and lightly brown on all sides. Remove from skillet

3. Preheat oven to 350

4. Add remaining butter to pan and melt. Add onions, garlic and green peppers and saute until soft, 5-8 minutes. Stir in curry powder and cook 2 minutes longer.

5. Stir in tomatoes and coconut milk. Heat to simmering and season with Worcestershire, hot sauce & salt and pepper to taste. Stir in currants and remove from heat.

6. Arrange chicken breasts in casserole dish and pour sauce over. Bake uncovered for about 45 minutes.

I like to cut my chicken breasts into large bite-size pieces after they're done cooking. This is great served over white or brown steamed rice with Thai Cucumber Salad (recipe to follow).