Chicken Fiesta

Course : Curry
Serves: 1
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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 / Directions:

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.

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