3-3 1/2 pounds chicken pieces (breasts and/or thighs)
1 (14.5 oz.) can diced tomatoes
1 white onion, diced
1 1/2 cups mushrooms, stems removed, roughly chopped
1/2 cup chicken broth or stock
1/3 cup flour
3 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter
3/4 tablespoon curry powder
1 teaspoon garlic salt
kosher salt and freshly ground pepper, to taste
plum tomatoes, sliced, garnish
Step 1: Preheat oven to 375 F.
Step 2: Heat olive oil and butter in a large skillet or Dutch oven over medium heat and, in batches, cook chicken pieces until golden brown on all sides.
Step 3: Remove chicken and set aside.
Step 4: To the same skillet, add onions and mushrooms and sauté until translucent and fragrant. 5-7 minutes.
Step 5: Gradually stir in flour and mix until smooth and pasty.
Step 6: Mix in garlic salt and curry powder, then pour in tomatoes and chicken broth and let cook for 5-7 minutes, or until somewhat thickened.
Step 7: Taste and adjust seasoning, if necessary.
Step 8: Return chicken pieces to skillet (or transfer everything to a separate casserole dish) and cover.
Step 9: Place in oven and bake for about 30 minutes, or until chicken is cooked through and tender.
Step 10: Top chicken with sliced tomatoes and serve hot.