Prep 20 mins
Cook 30 mins
There are many versions of this recipe, This one is sort of like a stew in a sense that the chicken is cut up. We enjoy this over rice!
- 2 lbs boneless chicken breasts, cut up into bite size pieces
- 2⁄3 cup flour (more or less)
- 8 tablespoons unsalted butter (approx.)
- 2 cups chopped onions
- 1 large green pepper, chopped
- 1 tablespoon curry powder (different varieties vary, so go easy unless you know)
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg
- 1 (28 ounce) can diced tomatoes (or whole, with juices)
- 2⁄3 cup chicken broth
- 2⁄3 cup currants or 2⁄3 cup raisins
- 3 tablespoons lemon juice
- 2 -3 garlic cloves, minced
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- Coat chicken pieces with flour. Heat 3 Tablespoons of butter in wide fry/saute pan. Add as much chicken as will fit easily with good contact, cooking a few minutes on each side. Repeat as necessary to cook all the chicken, and remove and set aside.
- Add more butter and cook green pepper and onion until golden. Stir in curry powder, ginger, cinnamon, cloves, nutmeg. Stir for about a minute and then add tomatoes, chicken broth, currants/raisins, lemon juice, garlic, thyme, salt and pepper.
- If using whole tomatoes, lightly mash them against the side of the pan. Scrap the bottom of the pan to get off any cooked bits. Return chicken to the pan and bring to a simmer over high heat. Reduce so it barely bubles. Cover tightly and cook for 20-30 minutes.
- Serve over cooked rice.