Curry Chicken With Currants Recipe
- 3 pound chicken thighs
- About 3/4 c. all-purpose flour
- 2 tbsp. salad oil
- 1 lg. onion, minced
- 1 lg. bell pepper, minced
- 2 cloves garlic, pressed or possibly chopped
- 1 tbsp. curry pwdr
- 1 teaspoon liquid warm pepper seasoning
- 1 can (14 1/2 ounce.) tomatoes
- 1/2 c. currants
- Salt
- 1/2 c. minced salted almonds
- Coat chicken with flour.
- Shake off excess.
- Pour oil into frying pan over medium high heat.
- Cook chicken a portion at a time (don't crowd), turning till browned on all sides.
- Remove from pan.
- Add in onion, bell pepper, garlic and curry pwdr.
- Stir over low heat till vegetables are limp, about 5 min.
- Add in tomatoes (break up with spoon) including juices, warm pepper seasoning, chicken and currants.
- Cover and simmer over low heat till chicken is tender (35-45 min).
- Add in salt to taste.
- Skim and throw away fat.
- Spoon onto dish and sprinkle with almonds.
- 4-6 servings.
chicken, flour, salad oil, onion, bell pepper, garlic, curry pwdr, liquid warm pepper, tomatoes, currants, salt, almonds
Taken from cookeatshare.com/recipes/curry-chicken-with-currants-44510 (may not work)