The chicken is simmered in softened peppers and onions, tomatoes, chicken stock and of course curry and served on a bed of almond rice. It’s very mild, so if you like heat add cayenne.
The dish can easily be doubled or tripled – even John who dislikes curry dishes had seconds.
Curried Chicken with Peppers on Almond Rice – 2 servings
5 chicken legs or thighs, skin on
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
1⁄8 cup canola oil
2 cloves garlic, finely chopped
2 ribs celery, chopped
1 green bell pepper, cored, seeded, and chopped
1 large yellow onion, chopped
1 28-oz. can whole peeled tomatoes, chopped
1 cup low sodium chicken stock
1 tablespoon + 1 teaspoon curry powder
2 tablespoons unsalted butter
1⁄3 cup golden raisins, plus more for garnish
1/4 cup blanched almonds
1 tablespoons unsalted butter
1 cup chicken stock
1 cup long grain rice, for serving
Season chicken with thyme, salt, and pepper. Heat oil in dutch oven over high heat. Add chicken, skin side down, and cook, turning once, until golden brown, about 12 minutes. Transfer the chicken to a plate and set aside.
Reduce heat to medium. Using a slotted spoon, add the garlic, celery, peppers, and onions to the dutch oven and cook, stirring occasionally, until soft, about 10 minutes. Add tomatoes and their juice, cook stirring frequently, until the juice thickens, about 10 minutes. Stir in the curry powder, 2 tablespoons butter, raisins, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until it thickens into a chunky sauce, 30 minutes.
Preheat oven to 325 degress F. Add the chicken to the dutch oven, pushing it into the thick curry sauce; spoon some of the sauce over chicken. Cover and bake until chicken is very tender, about 1 hour and 30 minutes.
Meanwhile prepare almond rice. Melt 1 tablespoon butter in saucepan and cook almonds until browned. Add rice, stir until coated – top with 1 cup of chicken stock, and 1 cup water. Cook according to instructions.
Divide rice among 2 bowls, and top with chicken and sauce.
Enjoy with a crisp glass of white wine!