Chicken Fiesta
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           gold medal all-purpose flour
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   3      pounds        cut-up broiler-fryer chicken
   2      tablespoons   vegetable oil
   1      large         onion -- chopped
   1 1/2  teaspoons     curry powder
   1 1/2  teaspoons     chopped fresh or 1/2 teaspoon dried thyme
                        -- leaves
     1/4  teaspoon      salt
   1      clove         garlic -- finely chopped
   1      can           whole tomatoes - undrained -- (16 ounces)
     1/4  cup           currants or raisins
   1      medium        green bell pepper) -- coarsely chopped
     1/3  cup           slivered almonds -- toasted
   3      cups          hot cooked rice
 

Preparation:

Mix flour, I/2 teaspoon salt and the pepper. Coat chicken with flour mixture. Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken in oil over medium heat about 15 minutes or until brown on all sides. Drain fat from skillet. Mix onion, curry powder, thyme, 1/4 teaspoon salt, the garlic and tomatoes; break up tomatoes. Pour over chicken. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until thickest pieces of chicken are done. Skim fat from liquid if necessary. Stir in currants and bell pepper. Cover and simmer about 5 minutes or until bell pepper is crisp-tender. Sprinkle with almonds. Spoon over rice. Serve with coconut and chutney if desired. 6 servings.