Chunks of chicken are baked with a tomato, beer and curry sauce. Real student grub!
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 US | Canada)
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 US | Canada)
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 US | Canada)