Ingredients for Simple Baked Curry Chicken With Cling Peaches
- 1/4 cup all-purpose flour
- 1 tablespoon paprika
- Chicken Parts
- Vegetable Oil
- 2 tablespoons curry powder
- 1 teaspoon salt
- Cream Of Chicken Soup
- 1 cup water
- 1 (15 ounce) can cling peach slices, drained
- Celery Top
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How to Make Simple Baked Curry Chicken With Cling Peaches
- Preheat oven to 325°F (160°C).
- In a shallow dish, whisk together 1/4 cup all-purpose flour and 1 tablespoon paprika.
- Coat 1.5 lbs boneless, skinless chicken thighs or breasts in the flour mixture, ensuring they are evenly coated.
- Heat 2 tablespoons vegetable oil in an oven-safe skillet over medium-high heat. Brown the chicken on all sides, about 2-3 minutes per side.
- Remove the chicken from the skillet and set aside. Drain off any excess oil from the skillet.
- Sprinkle 2 tablespoons curry powder and 1 teaspoon salt over the browned chicken.
- In a small bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup and 1 cup water until smooth.
- Pour the soup mixture over the chicken in the skillet.
- Bring to a simmer on the stovetop.
- Transfer the skillet to the preheated oven. Cover and bake for 1 hour, or until the chicken is cooked through and tender.
- Add 1 (15 ounce) can cling peach slices, drained, to the skillet. Stir gently to combine.
- Continue baking uncovered for 10-15 minutes, or until the peaches are heated through and the sauce has slightly thickened.
- Garnish with fresh celery tops before serving.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
3g
Fat
44g
Carbs
4g
