This easy curried Tomato Chicken Casserole is loaded with flavor smothered in a lightly curried tomato sauce lavished with a generous share of mushrooms and onions, then baked to perfection in under 25 minutes.
We highly recommend using chicken pieces, such as thighs, legs, quarters, etc as these cuts of meats are considerably less expensive. This entire dish can be made for under $4 using pieces as opposed to boneless skinless breast meat. If you prefer boneless, skinless breast meat, be sure to adjust the cooking time according to the thickness of the breast.
This recipe calls for flour, however, if you’re following a Keto-Friendly diet, you can use crushed pork rinds, almond flour or coconut flour in place of the flour.
•2 1/2 pounds chicken pieces (breasts and/or thighs)
•1 (14.5 oz.) can diced tomatoes, undrained
•1 medium onion, diced
•1 cup Fresh mushrooms, roughly chopped
•1/2 cup chicken broth or stock
•1/2 cup flour **
•3 tablespoons extra-virgin olive oil, divided
•2 tablespoons butter
•2 tsp curry powder
•1 teaspoon garlic salt
•kosher salt and freshly ground pepper, to taste
•plum tomatoes, sliced, garnish
Heat oven to 375 F.
In a large skillet heat butter & oil over medium heat, dredge chicken pieces in flour (season with salt and pepper) and then sear until golden brown on all sides (in batches of 3-4 pieces at a time), Transfer chicken to an oven safe casserole dish and set aside.
Add onions and mushrooms to the hot skillet and sauté until translucent and fragrant. 3-5 minutes, Add an additional tablespoon of butter if needed.
Stir in 1 to 2 Tbs flour and mix until smooth and pasty, cook 1 minute
Add garlic salt, curry powder, tomatoes, chicken broth, stirring to combine and let cook for 5-7 minutes, reducing.
Taste and adjust seasoning, if necessary.
Pour over the browned chicken. Cover Lightly
Bake 20 minutes, or until chicken is cooked through and tender.
Garnish with sliced cherry tomatoes just prior to serving.