 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
This recipe was given to me by a co-worker a few years back, and I have been making it ever since...the added currants gives this chicken dish an added kick, I wouldn't dream of not adding them in....this is a popular recipe with my family, I have also made this dish for company. Ingredients:
4 lbs chicken pieces, with skin or 4 lbs skinless chicken pieces |
1 1/2 cups flour |
1/2 teaspoon pepper |
1/2 cup olive oil |
2 onions, chopped |
2 medium green peppers, chopped |
2 cloves fresh minced garlic |
3 -4 teaspoons curry powder |
salt and pepper |
1/2 teaspoon dried thyme |
2 (3 ounce) cans tomatoes |
2 -3 teaspoons dried parsley |
6 cups cooked rice |
1/4 cup currants |
1/4 cup toasted almond |
Directions:
1. Set oven to 350 degrees.
2. Mix the flour and 1/2 tsp pepper together.
3. Coat the chicken in flour mixture.
4. Brown the chicken in olive oil; remove keep warm.
5. In same frypan cook onions, peppers and garlic in remaining oil until soft.
6. Stir in curry, salt, pepper and thyme; stirring to blend.
7. Add in the tomatoes and parsley (breaking up the tomatoes with a fork).
8. Heat and stir the mixture for a few minutes.
9. Spread the browned chicken pieces in bottom of casserole dish.
10. Pour the tomato/onion mixture over the chicken.
11. Cover, and bake for 40-45 minutes, or until tender.
12. Remove the chicken from the casserole and stir in the currants.
13. Prepare the cooked rice in a casserole.
14. Pour the cooked sauce over rice, place the chicken on top.
15. Sprinkle with almonds over all.
|
|