Description Edit

Makes 4 servings

Ingredients Edit

Directions Edit

  1. Heat large Dutch oven coated with cooking spray over medium-high heat until hot.
  2. Add chicken.
  3. Cook about 10 minutes or until brown, turning occasionally.
  4. Remove chicken from pan; spoon off fat.
  5. Add onion and green pepper to pan; cook 5 minutes or until onion is tender.
  6. Stir in tomatoes and juice, zucchini, sherry, bay leaf, celery salt, black pepper, curry and basil.
  7. Arrange chicken over tomato mixture; cover and simmer over medium-low heat 30 minutes or until fork can be inserted into chicken with ease and juices run clear, not pink.
  8. Remove bay leaf.
  9. Serve over hot rice.
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