- 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.
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