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Bombay Chicken - Thailand 1 Dollar Meals
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–+ servings

Bombay Chicken

Adapted from a recipe in the Casserole Cook Book, page 22.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Dish
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ⅓ cup all-purpose flour
  • 1½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 kilo chicken pieces, legs, thighs, (about 2½-3 lb)
  • ¼ cup butter, (½ stick / ¼ block)
  • ½ cup onion, thinly sliced
  • ½ cup golden raisins
  • 4 cups cooked rice
  • ½ cup flaked coconut
  • ¼ cup salted peanuts, coarsely chopped
  • 1½ teaspoons yellow curry powder

Instructions
 

  • In a shallow bowl, season the flour with the salt and pepper.
  • Roll chicken pieces in flour to coat.
  • Melt the butter in a large non stick pan, when hot, brown the chicken on all sides. Remove from pan.
  • Cook onions in the butter until tender.
  • Preheat your oven to 180° C (350° F), get out a 7x11 baking dish.
  • Add the raisins and cook until they puff up.
  • Stir in the rice, coconut, and peanuts.
  • Sprinkle on the curry powder and mix into the rice mixture.
  • Pour mixture into the baking pan and spread out evenly.
  • Top the rice with the chicken pieces.
  • Bake for 1 hour or until chicken is cooked through and tender.
  • Serve and enjoy.

Notes

Low cost per serving.