Recipe: Tomato Curry Chicken

We have a couple new recipes on the menu for this week (yes, I've started planning weekly menus... I've become boring and old and practical and too lazy to go to the grocery store eight three times a week). First up tonight was a variation on curry chicken. NavyGuy would eat aluminum foil if it was seasoned with curry, so I was fairly confident that this recipe would be a winner.

Tomato Curry Chicken Ingredients:

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 onion, chopped (I used about 3/4 of a small onion)
  
• 2/3 cup beer
• 1 (10.75 ounce) can condensed tomato soup
• 1 teaspoon curry powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a 9x13 inch baking dish. Melt butter in a medium skillet over medium heat. Saute onion, then stir in beer, soup, curry powder, basil and pepper. Reduce heat to low and simmer for about 10 minutes, then pour over chicken.
3. Bake at 350 degrees F (175 degrees C) for 1 hour; sprinkle with cheese for last 10 minutes of baking.

I followed the directions exactly as they're written, and it was delicious! I love that it takes a little bit of prep ahead of time, but then you just shove the dish in the oven and essentially leave it alone for an hour. I served it over white rice. You could also serve it with couscous, which would soak up the extra sauce quite nicely. Let me know if you try it and have success!

Just a quick Happy Sunday Night card! The image is from Stampin' Up Pocket Silhouettes.