Chicken Fiesta
Submitted by Dean
Flour-dusted chicken browned golden and simmered in a fragrant curry-tomato sauce with sweet currants, bell pepper, and toasted almonds. Served over rice with coconut and chutney for a vibrant one-pot dinner.
YIELD
1 servingsPREP
30 minCOOK
60 minREADY
90 minThis is one of those recipes that sounds like a party and tastes like one too.
Golden, flour-crusted chicken pieces simmer low in a curry-spiked tomato sauce with thyme, garlic, and sweet little currants that plump up into tiny flavor bombs.
Bell pepper goes in near the end for a fresh snap, and toasted slivered almonds scattered on top bring the crunch.
Spoon it all over hot rice and finish with a sprinkle of coconut and a spoonful of chutney.
It’s the kind of one-pot meal that makes a regular Tuesday feel like something worth celebrating.
Chef Tips
- Brown the chicken well: That golden crust isn’t just for looks. It builds a flavor base for the whole sauce.
- Break up the canned tomatoes: Crush them with a spoon as they go in for a rustic, chunky sauce.
- Toast the almonds: A dry skillet over medium heat for 2 to 3 minutes transforms them from flat to fragrant. Watch them closely, they burn fast.
- Chutney pairing: Mango chutney is the classic match here, but tamarind or fig chutney works beautifully too.
Ingredients
Directions
Mix flour, ½ teaspoon salt and the pepper.
Coat chicken with flour mixture.
Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken in oil over medium heat about 15 minutes or until brown on all sides. Drain fat from skillet. Mix onion, curry powder, thyme, ¼ teaspoon salt, the garlic and tomatoes; break up tomatoes. Pour over chicken. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until thickest pieces of chicken are done. Skim fat from liquid if necessary. Stir in currants and bell pepper. Cover and simmer about 5 minutes or until bell pepper is crisp-tender. Sprinkle with almonds. Spoon over rice. Serve with coconut and chutneyif desired. 6 servings.
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