|
Ingredients:
1-3� pound broiler-fryer
cut up
� cup all-purpose flour
� cup salad oil
2 garlic cloves, halved
2 medium onions, thinly
sliced
� cup chopped celery
1 medium green pepper,
chopped
1 tablespoon curry powder
2 teaspoons salt
1-29-ounce can tomatoes
1 cup regular long-grain
rice
� cup currants or dark
seedless raisins
1 tablespoon butter or
margarine
1/3 cup blanched whole
almonds
chopped parsley for
garnish
Instructions:
1. On waxed paper, coat chicken with flour. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides; remove chicken from skillet.
2. In drippings in skillet, over medium heat, cook garlic, onions, celery, green pepper, curry powder and salt until vegetables are tender, about 10 minutes, stirring occasionally. Stir in tomatoes and their liquid; add chicken pieces and heat to boiling. Reduce heat to low; cover and simmer 40 minutes or until chicken is fork tender.
3. Meanwhile, prepare rice as label directs; add currants to rice.
4. In 10-inch skillet over medium heat, in hot butter or margarine, cook almonds until golden, shaking skillet occasionally to brown them evenly.
5. To serve Southern-style curry, arrange chicken pieces and cooked rice on warm serving platter. Remove garlic pieces from sauce then spoon some sauce over chicken pieces.
6. Sprinkle chicken and rice with almonds and chopped parsley. Pass remaining sauce separately in gravy boat.
|
|
|
