Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1 tablespoon paprika

  3. 2 teaspoons salt

  4. 1 teaspoon freshly ground black pepper Two

  5. 3 1/2-pound chickens, cut into serving pieces

  6. 3 tablespoons vegetable oil

  7. 2 tablespoons unsalted butter

  8. 2 cups chopped yellow onions

  9. 2 cups chopped green bell peppers

  10. 1 cup chopped celery

  11. 1 bay leaf

  12. 1 tablespoon curry powder

  13. 1/2 teaspoon ground dried thyme

  14. 1/4 teaspoon crushed red pepper

  15. 1 tablespoon minced garlic

  16. 6 cups canned whole peeled tomatoes, crushed with their juice

  17. 1 cup Chicken Stock, or canned low-sodium chicken broth

  18. 1 tablespoon dark brown sugar

  19. 1 cup dried currants Steamed white rice, for serving

  20. 6 ounces toasted slivered almonds, for garnish

Instructions Jump to Ingredients ↑

  1. Combine the flour, paprika, 1 teaspoon salt, and the black pepper in a large shallow dish and stir to blend. Dredge the chicken pieces in the flour mixture, coating evenly. Shake off any excess. Set aside. Heat the oil and 1 tablespoon butter in a large heavy saucepan over medium-high heat. Cook the chicken, in batches, until lightly browned, 3 to 4 minutes per side. Transfer the chicken to paper towels to drain; set aside. Add the remaining tablespoon butter to the saucepan and add the onions, bell peppers, celery, bay leaf, curry powder, thyme, and crushed red pepper. Cook, stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, Chicken Stock, brown sugar, and the remaining teaspoon salt. Stir to blend, and then reduce the heat to medium. Add the chicken and cook, stirring occasionally, until very tender but not falling off the bones, about 50 minutes. Add the currants and cook 10 minutes longer. Serve hot over steamed white rice. Garnish with the almonds. Makes 8 to 10 servings


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