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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
4 tablespoons butter |
1 small onion, finely chopped |
1/2 sweet pepper, finely chopped |
2 cloves garlic, finely chopped |
2 tablespoons vegetable oil |
1/2 cup all-purpose flour |
1 1/2 teaspoons salt |
1 teaspoon pepper |
3 lbs chicken (serving size pieces) |
1 cup plum tomato |
2 cups chicken stock |
2 tablespoons curry powder |
1/4 cup dried shredded coconut |
1/4 cup sultana raisin |
salt and pepper |
almonds, slivered (to garnish) |
parsley, chopped (to garnish) |
Directions:
1. Melt butter in skillet large enough to hold chicken in one layer.
2. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
3. Transfer to saucepan.
4. Add oil to skillet.
5. Combine flour, salt and pepper in bowl.
6. Roll chicken in flour mixture, cook in hot oil until nicely browned.
7. Drain off any excess oil.
8. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables.
9. Bring to boil over medium heat.
10. Pour over chicken and simmer for 15 minutes.
11. Stir in coconut and raisins; simmer for 5 minutes longer.
12. Test chicken for doneness, check seasoning.
13. Arrange chicken in serving bowl.
14. Garnish with almonds and parsley.
15. Serve with boiled rice.
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