Curried Company Chicken
|Chicken parts||2 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Canned diced tomatoes||16 Ounce|
|Sliced mushrooms||1 Can (10 oz), drained (About 0.75 Cup)|
|Green bell pepper||1 Large, coarsely chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||1 Teaspoon|
|Fresh thyme||1⁄4 Teaspoon|
Rinse the chicken and pat dry.
Coat the chicken with a mixture of flour, salt and pepper.
Brown the coated chicken in the butter in a skillet over medium heat.
Combine the undrained tomatoes, mushrooms, bell pepper, onion, raisins, garlic, curry and thyme in a bowl and mix well.
Add the tomato mixture to the chicken in the skillet.
Bring to a boil.
Reduce heat and simmer, covered, for 30 minutes or until chicken is cooked through.
Remove chicken from skillet.
Stir in a mixture of the water and cornstarch.
Bring to a boil and cook until lightly thickened, stirring constantly.
Pour the tomato mixture over the chicken.
Serve with hot cooked rice.