Chicken Curry, Southern Style
Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 255.
Servings: 5 servings
- 1/4 cup canola oil
- 3 1/2 pounds chicken pieces on bone skin removed
- 1/4 cup all-purpose flour
- 2 cloves garlic halved
- 2 medium onions halved and thinly sliced
- 1/2 cup celery diced 1/2-inch
- 1 medium green pepper diced 1/2-inch
- 1 tablespoon curry powder
- 3/4 teaspoon salt
- 28 ounce can diced tomatoes
- 1 cup long-grain rice
- 1/2 cup currants
- chopped parsley
- Place 6-quart stock pot on stove and heat canola oil over medium-high heat. Coat chicken with flour and brown on all sides in hot oil. Remove chicken to a plate lined with paper towels.
- Drain off all but 2 tablespoons of fat in stock pot. Place over medium heat, add garlic, onions, celery, green pepper, curry powder and salt; cook, stirring frequently, until tender, about 8 minutes. Stir in tomatoes with liquid and add chicken pieces. Heat to a boil; reduce heat to low, cover and simmer 35 minutes or until chicken is fork-tender.
- Meanwhile, prepare rice according to package instructions; add currants to rice.
- To serve, arrange chicken pieces and cooked rice on warm serving platter. Remove garlic pieces from sauce, spoon some sauce over chicken pieces and pass remaining sauce separately. Sprinkle chicken and rice with chopped parsley.
Add 30 minutes to prep time if you need to cut up chicken and remove skin.