Chicken Curry Stew

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Stews are great for large hungry families, and for cooks without much time. It is a case of set and forget and call the family to the table 30 minutes later.

Cooking Method

In a deep frying pan, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and set aside. Add chicken parts to the pan; cook for about 15 minutes, turning, or until browned. Sprinkle with salt and pepper, remove but keep warm.

In the pan add celery, onion, bell pepper, and garlic; cook for about five minutes. Add tomatoes, curry powder, thyme and sprinkle of salt. Cover and simmer for about 10 minutes.

Return chicken to the pan and add currants and broth; cover and cook for 30 minutes. Sprinkle with parsley, crumbled bacon and toasted almonds.

Ingredients Serves 4
Broiler chicken 1.5 kg, cut in parts
Bacon 4 slices
Salt ½ tspn
Pepper ½ tspn
Celery chopped ¾ cup
Onion chopped ½ cup
Green bell pepper, chopped 1
Garlic, minced 2 cloves
Fresh tomatoes, chopped 2 cups
Madras curry powder 2 tspns
Thyme leaves ½ tspn
Chicken stock, hot 1 cup
Currants or raisins ½ cup
Chopped fresh parsley 1 tbspn
Slivered toasted almonds ½ cup