Tomato Chicken Curry with Currants & Almonds
 
Prep time
Cook time
Total time
 
This simple curry manages to be satisfying and warming without any heavy creams or thickeners.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 6 pieces chicken legs (I like using thighs)
  • ⅓ cup butter
  • 1 cup flour, for dredging
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 3 tsp curry powder
  • 1 tsp dried thyme
  • 1 large tin diced/stewed tomatoes (2-3 cups)
  • 3 Tbs dried currants
  • 3 Tbs sliced almonds
Instructions
  1. Preheat oven to 375.
  2. In a large saucepan, melt butter over medium heat. Dredge chicken pieces in flour and place in saucepan. Brown well on all sides then remove chicken from pan and set aside.
  3. In the same pan, add onions, peppers, thyme and curry powder and cook in chicken drippings over medium heat, stirring frequently, until golden.
  4. Add tomatoes stir until pan is deglazed.
  5. Place browned chicken in an oven-safe dish and pour tomato mixture overtop. Bake at 375 for 30 minutes. Stir in currants then cook for an additional 10 minutes.
  6. Serve with basmati rice and a generous sprinkle of sliced almonds.
Recipe by Port and Fin at https://portandfin.com/chicken-curry-with-tomatoes-currants-almonds/