Chicken breasts baked with a tomato, beer and curry sauce. Easy preparation with a gourmet touch and taste; my family loves it. Serve with new red potatoes and drizzle sauce over the potatoes, if desired.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake at 350 degrees F (175 degrees C) for 1 hour; sprinkle with cheese for last 10 minutes of baking.

Nutrition Facts

285.9 calories; 31.1 g protein; 14.9 g carbohydrates; 88.1 mg cholesterol; 619.7 mg sodium. Full Nutrition

Reviews (176)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/31/2006
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!! Read More
(145)

Most helpful critical review

Rating: 1 stars
11/15/2005
Yeesh! This recipe was a TOTAL bummer. Frankly I am COMEPLETELY mystified; since this had received 5 stars from just about everyone I had been expecting it to be fantastic. Followed the recipe exactly only to get dry chicken breasts and a sauce whose smell and taste really turned me off. Yikes! The only taste-affecting variable I can think of to blame for such negative results (when everyone else seemed to have positive ones!) would be the type of beer used... but to be honest I was so yucked out by this that I wouldn't try it again regardless. Bummer! Read More
(40)
233 Ratings
  • 5 star values: 136
  • 4 star values: 63
  • 3 star values: 21
  • 2 star values: 6
  • 1 star values: 7
Rating: 5 stars
08/30/2006
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!! Read More
(145)
Rating: 5 stars
10/02/2005
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. Read More
(52)
Rating: 5 stars
02/03/2004
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. Read More
(48)
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Rating: 1 stars
11/15/2005
Yeesh! This recipe was a TOTAL bummer. Frankly I am COMEPLETELY mystified; since this had received 5 stars from just about everyone I had been expecting it to be fantastic. Followed the recipe exactly only to get dry chicken breasts and a sauce whose smell and taste really turned me off. Yikes! The only taste-affecting variable I can think of to blame for such negative results (when everyone else seemed to have positive ones!) would be the type of beer used... but to be honest I was so yucked out by this that I wouldn't try it again regardless. Bummer! Read More
(40)
Rating: 4 stars
08/04/2009
I made quite a few adjustments based on the reviews - I seasoned the cubed chicken and onions with salt pepper curry and paprika. I browned the chicken with the onions in a large suace pan then poured in 6 oz beer with 1 can crushed and 1 can diced tomatoes. I then stirred in 3 tsp curry 1/2 tsp cumin cayenne garlic powder salt and 1 tsp basil. When the chicken was almost cooked through I threw in some pre-cooked cubed potatoes and cauliflower let it all simmer and right before I took it off heat a few dashes of cream to balance out the tartness of the tomatoes. YUM! Total hit =) I took away one star because of all the changes but the basic recipe is great - very easy to make. Read More
(28)
Rating: 4 stars
12/06/2002
I changed the recipe a bit and used a whole chicken more beer and lipton onion soup mix instead of a real onion. It wasn't bad but still needed more kick to it. Read More
(23)
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Rating: 4 stars
07/22/2007
This recipe was great! It was easy to prepare and tasty. I did cube the chicken and the curry seemed a little sweet next time I plan on adding cayenne to cut the sweetness. Read More
(20)
Rating: 5 stars
12/01/2003
I'm not a big curry lover but this recipe is the perfect blend to me. I like to substitute diced tomatoes for the condensed tomato soup. Read More
(19)
Rating: 5 stars
08/31/2006
This was surprisingly good! Because the sauce tasted a bit bland and too sweet I added a little garlic powder and some garam masala along with a drizzle of balsamic vinegar. The result was a very yummy chicken curry that wasn't too bold tasting for my kids. Who knew tomato soup could taste so good as a sauce? Read More
(18)