Country Captain With Raisin And Almond
|Broiler fryer||3 Pound, cut up|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, thinly sliced|
|Green pepper||1 Medium, chopped|
|Stalk celery||1 Large, chopped|
|Curry powder||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Canned tomatoes||28 Ounce (1 Can)|
|Dark seedless raisins||1⁄2 Cup (8 tbs)|
|Slivered blanched almonds||1⁄3 Cup (5.33 tbs) (Toasted)|
|Parsley||1 Tablespoon, chopped|
1. Coat chicken pieces with flour. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken, a few pieces at a time, until browned, removing pieces to bowl as they brown.
2. In drippings remaining in skillet, over medium heat, cook onions, green pepper, celery, curry powder, and salt, stirring occasionally, until vegetables are tender. Stir in tomatoes with their liquid and raisins. Return chicken pieces to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken is fork-tender. Sprinkle with almonds and parsley to serve.