1 1/4 cups water
2 tablespoons butter
1 tablespoon peanut oil
3 skinless, boneless chicken breast halves
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 teaspoons curry powder
1 1/2 teaspoons onion powder
3 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/2 teaspoon salt
1 dash ground black pepper
1/4 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon curry powder
1/2 teaspoon dried marjoram
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon curry powder
1/4 teaspoon curry powder
1/4 teaspoon curry powder
In a medium bowl, whisk together the water and butter until smooth. Stir in the oil; allow mixture to heat through. Store in cool, dark place, or in refrigerator for up to one week.
Crumble chicken pieces into a well greased 9x13-inch baking dish. Place chicken pieces on bottom of greased baking dish. Pour curry cream over chicken pieces. Pour curry cream over chicken pieces. Top with green pepper and onion. Scoop curry with 2 tablespoons parsley and 2 tablespoons parsley and thyme. Sprinkle curry over chicken pieces. Sprinkle with curry powder. Cover the dish with aluminum foil.
Bake covered at 375 degrees F (190 degrees C) for 1 hour. Remove foil; continue baking for 45 to 60 minutes, or until chicken pieces begin to turn golden. Remove pan from oven; brush chicken with curry cream sauce mixture. Place pan on foil rack to cool. Brush layer with brown sauce. Heat olive oil in a large saucepan over medium heat. Add curry cream mixture and chicken; cook, stirring occasionally, for 2 to 3 minutes. Remove chicken from pan. Place dish in refrigerator and refrigerate. Serve immediately.