Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter

  2. 1 small onion -- finely chopped

  3. 1/2 sweet pepper -- finely chopped

  4. 2 garlic cloves finely chopped

  5. 2 tablespoons vegetable oil

  6. 1/2 cup all purpose flour

  7. 1 1/2 teaspoons salt

  8. 1 teaspoon pepper

  9. 3 pounds chicken serving size pieces

  10. 1 cup plum tomatoes

  11. 2 cups chicken stock

  12. 2 tablespoons curry powder

  13. 1/4 cup dried shredded coconut

  14. 1/4 cup sultana raisins

  15. 1 salt and pepper to taste

  16. 1 slivered almonds to garnish

  17. 1 chopped parsley to garnish

Instructions Jump to Ingredients ↑

  1. Preparation : Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice.


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