Glazed Curried Carrots With Currants and Almonds

• 14 cup sliced almonds, toasted
• 1 12 teaspoons curry powder
• 1 lb medium carrot (about 6 carrots)
• 12 teaspoon table salt
• 3 tablespoons granulated sugar
• 12 cup low sodium chicken broth
• 1 tablespoon unsalted butter, cut into 4 pieces
• 14 cup dried currant
• 2 teaspoons lemon juice
• ground black pepper

1. In a 12-inch nonstick skillet, sprinkle 1 1/2 teaspoons curry powder; over medium heat, stir until fragrant, about 2 seconds.
2. Add carrots, salt, 1 tablespoon sugar, and chicken broth to the skillet and bring to a boil, covered, over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
3. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
4. Add butter, currants, and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
5. Turn off heat, add lemon juice; toss to coat.
6. Transfer carrots to serving dish, scraping glaze from pan.
7. Season to taste with pepper and serve immediately.

almonds, curry powder, carrot, salt, granulated sugar, chicken broth, unsalted butter, currant, lemon juice, ground black pepper

Taken from www.food.com/recipe/glazed-curried-carrots-with-currants-and-almonds-348891 (may not work)