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

1. Coat chicken with flour.
2. Shake off excess.
3. Pour oil into frying pan over medium high heat.
4. Cook chicken a portion at a time (don't crowd), turning till browned on all sides.
5. Remove from pan.
6. Add in onion, bell pepper, garlic and curry pwdr.
7. Stir over low heat till vegetables are limp, about 5 min.
8. Add in tomatoes (break up with spoon) including juices, warm pepper seasoning, chicken and currants.
9. Cover and simmer over low heat till chicken is tender (35-45 min).
10. Add in salt to taste.
11. Skim and throw away fat.
12. Spoon onto dish and sprinkle with almonds.
13. 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)