This curried chicken recipe is a blend of two different cuisines. The curry of India was combined with foods available in England to create a delicious new dish.
Makes 8 servings.
Preparation time: 20 minutes
Cooking time: 1 hour
2 broiler-fryer chickens, 2 - 3 pounds, cut into quarters
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1 tbsp butter
1 tbsp vegetable oil
1 cup chopped onion
1/2 cup diced green pepper
1/2 cup diced red sweet pepper
1 clove garlic, crushed
1 tbsp curry powder
1 can (1 pound) peeled tomatoes, whole or crushed (do not drain)
1/2 cup dark seedless raisins
4 cups hot cooked rice
- Put the flour, salt and pepper into a large plastic bag and shake to mix them well.
- Add one or two pieces of chicken to the bag, twist top closed and shake until chicken is coated with flour and spices. Remove chicken from bag, shaking off excess flour. Repeat until all chicken pieces are coated.
- Put butter and oil into a 6-quart Dutch oven and heat over moderately high heat. When oil is hot, add chicken, a few pieces at a time, and cook for several minutes, turning to brown well on all sides. Remove browned chicken to platter; repeat for all pieces.
- Add onion, green and red pepper, garlic and curry powder to the drippings remaining in Dutch oven. Sauté the vegetables, stirring constantly until the onion is soft (about 5 minutes.) Stir in the tomatoes and raisins. Crush the tomatoes with a fork. Bring the mixture to a boil.
- Add the chicken to the sauce mixture. Cover and simmer for 50 to 60 minutes or until chicken is tender.
- Cook the rice while the chicken is simmering.
To serve: arrange chicken on serving platter. Spoon some sauce over the chicken. Spoon rice around the edge of the platter and serve with remaining sauce. Makes 8 servings.
