A delicious dish, I made this often. To lower fat content, I used olive oil instead of bacon. Serve with brown or white rice and green salad.
4 slices bacon
1 chicken cut in pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 stalks celery, chopped
1 onion, finely chopped
1 green pepper, chopped
2 cloves garlic, minced
2 cups chopped tomatoes
2 teaspoons curry powder
1/2 teaspoon crushed thyme
1 cup chicken broth, heated
1/2 cup currants
1 tablespoon chopped parsley
1/2 cup toasted slivered almond
Hot cooked rice
Chutney
Saute bacon in dutch oven over medium heat until crisp. Remove, drain on paper towel, crumble and reserve.
Add chicken to pan and cook, turning, about 15 minutes or until brown on all sides. Sprinkle witih 1/2 teaspoon salt and pepper. Remove chicken to warm platter.
Add celery, onion, green pepper and garlic to pan. Stir fry about 5 minutes, or until onion is clear and lightly browned. Add tomatoes, curry powder, thyme and remaining 1/2 teaspoon salt. Bring to boil, reduce heat, cover and simmer about 10 minutes.
Place currants in small bowl. Add hot chicken broth and let stand about 30 minutes until currants are plump. Return chicken to pan, cover and cook about 20 minutes. Add currants and broth and continue cooking, covered about 10 minutes or until chicken is tender.
Sprinkle with parsley, crumbled bacon, and toasted almonds. Serve over rice accompanied with chutney.
Makes 4 servings
Enjoy !
