Servings: 8
Categories: Chicken Breast
8 chicken breast halves, boned and skinned
1 cup flour
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup cooking oil
2 onions, finely chopped
2 green peppers, chopped
1 small garlic clove, minced
1/2 teaspoon white pepper
3 teaspoons curry powder
32 ounces tomatoes
1 teaspoon chopped parsley
1/2 teaspoon ground thyme
3 tablespoons currants
1/4 pound almonds, toasted
2 cups cooked rice
In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat. In large fry pan, place oil and heat to medium temperature. Add chicken and cook, turning, about 15 minutes or until brown on all sides. Remove chicken from pan and keep warm. In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown. Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme. In large baking dish, place chicken. Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken). Place in 375F. oven and cook about 45 minutes or until fork can be inserted in chicken with ease. Remove chicken and place on large serving platter with hot, fluffy rice. Stir currants into tomato mixture and spoon over rice. Sprinkle chicken with almonds and serve with chutney as an accompaniment.
Categories: Chicken Breast
8 chicken breast halves, boned and skinned
1 cup flour
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup cooking oil
2 onions, finely chopped
2 green peppers, chopped
1 small garlic clove, minced
1/2 teaspoon white pepper
3 teaspoons curry powder
32 ounces tomatoes
1 teaspoon chopped parsley
1/2 teaspoon ground thyme
3 tablespoons currants
1/4 pound almonds, toasted
2 cups cooked rice
In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat. In large fry pan, place oil and heat to medium temperature. Add chicken and cook, turning, about 15 minutes or until brown on all sides. Remove chicken from pan and keep warm. In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown. Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme. In large baking dish, place chicken. Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken). Place in 375F. oven and cook about 45 minutes or until fork can be inserted in chicken with ease. Remove chicken and place on large serving platter with hot, fluffy rice. Stir currants into tomato mixture and spoon over rice. Sprinkle chicken with almonds and serve with chutney as an accompaniment.
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