When I think of a good Indian curry I picture rich, slow cooked, lots of cream, butter and/or coconut milk… I mean, heavenly, right?
This curry is a little different: no cream, no slow cooking, no garlic or ginger. Wait- what? Is this even a curry?
Yes, and it’s a good one at that. Maybe even a little healthy? A bit? Moreover, it’s totally kid-friendly since it’s flavourful without being spicy.
The currants and almonds are the unlikely stars of this meal. Even if you’re not a huge fan of raisins in baking, don’t let that turn you off from using their dessicated cousin here. The currants in this curry don’t cook long enough to plump up too much so they keep a relatively firm texture and provide delighful bursts of sweetness. Combine that with the textural crunch of a sliced almond and I’m a happy girl.
This is one of those dishes that gets even better a day later so I will often make a double batch for dinner just so I can have work lunches for the next day or two (yes, it’s just the two of us but we are really, really hungry people).
| Tomato Chicken Curry with Currants & Almonds | Print |
- 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
- Preheat oven to 375.
- 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.
- In the same pan, add onions, peppers, thyme and curry powder and cook in chicken drippings over medium heat, stirring frequently, until golden.
- Add tomatoes stir until pan is deglazed.
- 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.
- Serve with basmati rice and a generous sprinkle of sliced almonds.
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