Ingredients
- 1 onion
- 1 green pepper
- 1 clove of garlic
- 1,100 gr fryer chicken
- 525 gr tomatoes
- 120 ml oil
- 85 gr raisins
- 60 gr slivered almonds
- 32 gr flour
- 14 gr butter
- 3 gr salt
- some thyme to
COAT CHICKEN WITH FLOUR AND BROWN IN SKILLET IN HOT OIL. IN A SEPARATE SKILLET, MELT BUTTER AND SAUTE THE ONION, GREEN PEPPER AND GARLIC UNTIL TENDER. STIR IN SALT, PEPPER, THYME AND CURRY POWDER. ADD TOMATOES AND SIMMER FOR 10 MINUTES. PLACE BROWNED CHICKEN PIECES IN A 3 litre BAKING DISH AND POUR SAUCE OVER THE TOP. COVER AND BAKE FOR 30 MINUTES IN A 180ºC . OVEN. SPRINKLE WITH RAISINS AND ALMONDS AND BAKE FOR 15 MINUTES LONGER.
