| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
5 |
Servings |
INGREDIENTS
| 4 |
lb |
FRYER CHICKEN |
| 1/2 |
c |
OIL (CANOLA IS BEST) |
| 1/4 |
c |
FLOUR |
| 1 |
tb |
BUTTER |
| 1 |
|
MEDIUM ONION |
| 1 |
|
LARGE GREEN PEPPER, CHOPPED |
| 1 |
|
CLOVE OF GARLIC |
| 1 |
ts |
SALT |
| 1 |
ts |
PEPPER |
|
|
CURRY POWDER TO TASTE |
|
|
THYME TO TASTE |
| 28 |
oz |
CAN TOMATOES, UNDRAINED |
| 4 |
oz |
SLIVERED ALMONDS |
| 1/2 |
c |
RAISINS OR CURRENTS |
INSTRUCTIONS
COAT CHICKEN WITH FLOUR AND BROWN IN SKILLET IN HOT OIL. IN A SEPARATE
SKILLET, MELT BUTTER AND SAUTE THE ONION, GREEN PEPPER AND GARLIC UNTIL
TENDER. STIR IN SALT, PEPPER, THYME AND CURRY POWDER. ADD TOMATOES AND
SIMMER FOR 10 MINUTES. PLACE BROWNED CHICKEN PIECES IN A 3 QUART BAKING
DISH AND POUR SAUCE OVER THE TOP. COVER AND BAKE FOR 30 MINUTES IN A 350
DEGREE F. OVEN. SPRINKLE WITH RAISINS AND ALMONDS AND BAKE FOR 15 MINUTES
LONGER.
Posted to MM-Recipes Digest by Paul <paular@wwa.com> on Aug 10, 1998
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