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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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  • 3 pounds of chicken, skin removed (leg quarters are fine)
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons oil
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons curry powder
  • 14 oz can tomatoes
  • 1/4 cup raisin

If you are using chicken leg quarters, then 4 of them makes about 3 pounds of chicken. Pull the skin off them and use a small sharp knife to cut the leg from the thigh. There is a joint you can feel with you fingers if you wiggle the thigh and leg a little bit. Cut them apart at that joint. In a plate combine the flour, salt and pepper. Coat the chicken in the seasoned flour. Heat the oil in a large skillet. Lay in the chicken and fry it until it is brown on both sides. Take the chicken out, lay it on a large plate, and set it aside. Put the green pepper, onion, garlic, and curry powder into the pan. Fry them up until they are tender and fragrant. The onion should turn translucent. Return the chicken to the pan, laying it on top of the veggies. Add the can of tomatoes. Add a little tap water too if you like, maybe 1/4-cup. Cover the pan and simmer the chicken for about 45 minutes. Add the raisins and a little more water if the dish looks dry. Cover again and simmer for a few more minutes to plump up the raisins. Serve hot with Rice or noodles. Add cooked cabbage, canned pineapple and a nice pudding or custard for dessert. This recipe serves 6.

Freezer Cooking

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