Yield: 6 servings
|1 each||Small onion, finely chopped|
|½ each||Sweet pepper, finely chopped|
|2 eaches||Garlic cloves finely chopped|
|2 tablespoons||Vegetable oil|
|½ cup||All purpose flour|
|3 pounds||Chicken serving size pieces|
|1 can||Plum tomatoes|
|2 cups||Chicken stock|
|2 tablespoons||Curry powder|
|¼ cup||Dried shredded coconut|
|¼ cup||Sultana Raisins|
|1 x||Salt and pepper to taste|
|1 each||Slived almonds to garnish|
|1 each||Chopped parsley to garnish|
Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables.
Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer.
Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice.