 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
From Mom's notebooks Ingredients:
1 (2 1/2 lb) broiler-fryer chickens, cut in serving pieces |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup butter |
1 medium onion, chopped |
1 small green bell pepper, diced |
1 garlic clove, minced |
1 teaspoon curry powder |
1/4 teaspoon dried thyme |
1 (16 ounce) can diced tomatoes |
1/4 cup currants or 1/4 cup raisins |
1/4 cup toasted slivered almonds |
Directions:
1. Season chicken with salt and pepper on all sides. Brown in butter in a large skillet. Remove to a platter.
2. Add onion, bell pepper, garlic, curry powder and thyme to skillet. Saute until onion is limp and translucent but not brown. Add tomatoes and currants; return chicken to pan.
3. Cover and simmer 20-30 min or until chicken is tender. Stir in almonds. Serve with rice.
|
|