Ingredients
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toasted almond
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2 -3 lbs frying chickens
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1/4 cup flour
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1 teaspoon salt
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1/4 teaspoon white pepper
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4 tablespoons butter
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2 tablespoons vegetable oil
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1/3 cup finely diced onion
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1/3 cup finely diced green pepper
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2 garlic cloves, minced
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1 tablespoon curry powder
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1/2 teaspoon dried thyme
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1 (16 ounce) can stewed tomatoes, with liquid
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3 tablespoons currants
Instructions
- Cut chicken into 8 pieces.
- Wash pieces and pat dry.
- Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
- Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
- Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
- Stir over low heat to loosen the browned particles.
- Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
- Cover and cook slowly until tender, 20 to 30 minutes.
- Stir the currants into the sauce and serve accompanied by almonds.