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.

IngredientsServes 4
Broiler chicken1.5 kg, cut in parts
Bacon4 slices
Salt½ tspn
Pepper½ tspn
Celery chopped¾ cup
Onion chopped½ cup
Green bell pepper, chopped1
Garlic, minced2 cloves
Fresh tomatoes, chopped2 cups
Madras curry powder2 tspns
Thyme leaves½ tspn
Chicken stock, hot1 cup
Currants or raisins½ cup
Chopped fresh parsley1 tbspn
Slivered toasted almonds½ cup