This curried chicken sweetened with Seedless white raisins is reputed to have been the favourite dish of an American sea captain of long ago. He is credited with having introduced it to the southern states.
1 tablespoon olive oil
3 pound chicken, cut into 8 pieces, 4 breast pieces, 2 thighs and 2 drumsticks
1 medium onion, peeled and chopped
1 medium green pepper, de-seeded and chopped
1 clove garlic, peeled and crushed
1 level tablespoon curry powder
14 ounce tinned chopped tomatoes
1 teaspoon lemon juice
1/2 level teaspoon dried thyme
Freshly ground black pepper
2 level tablespoons Seedless white raisins
1/4 cup blanched almonds, cut into slivers
1. Heat the oil in a large skillet and cook the chicken joints in it over a high heat for 5 minutes, turning them to brown all over. Lift the joints onto a plate lined with kitchen paper.
2. Gently fry the onion, green pepper, garlic and curry powder in the pan for 5 minutes, stirring often, until the onion softens. Stir in the tomatoes, lemon juice and thyme, season with pepper and simmer for 10 minutes.
3. Put the chicken pieces back in the pan and cook, covered, for 25 minutes, or until cooked all through and tender. Stir in the Seedless white raisins and cook for 5 minutes more, uncovered. Arrange the chicken on a warmed serving dish, pour the sauce round and scatter on the almonds.
84 users have helped to rate this recipe.
Fluffy white rice is the right base for the sweet and spicy chicken. Give each diner a breast piece and a leg piece and leave them to remove the skin for themselves. Offer a refreshing spinach and orange salad separately.