East Indian Chicken Curry
1 cut-up broiling chicken, about 3 lbs
2 tbsp oil
1 large green pepper, chopped
1 clove garlic, finelu=y minced
1/2 cp chopped onions
2 cps cooked or canned tomatoes
1 tsp curry powder (more for stronger curry)
1/2 tsp thyme
1 tsp salt
1/2 tsp pepper
2 cps cooked rice
4 tbsp seedless raisins
1/3 cp blanched almonds
1 - Wash and dry chicken.
2 - Heat oil in skillet and brown pieces on all sides.
3 - Place them in a medium caserole as they get done.
4 - To skillet, add green pepper, garlic and onions.
5 - Cook gently for 3 minutes, stirring frequently.
6 - Add tomatoes, cuury, thyme, salt and pepper, rice and half the raisins.
7 - Simmer 15 minutes, then pour over chicken in casserole.
8 - Cover and cook until largest pieces are tender.
9 - Sprinkle with remaining raisins and almonds and serve from casserole.
10 - A wonderful curry that is not too hot for most tastes.