Chicken Recipes

SIMPLE CURRIED CHICKEN

A tasty curry that needs very little preparation.

INGREDIENTS
2 tablespoons vegetable oil
1 onion, chopped
1 green or red bell pepper, seeded and diced
1 garlic clove, finely chopped
1 1/2 tablespoons curry powder
1/2 teaspoon dried thyme
1 pound tomatoes, skinned, seeded and chopped, or canned chopped tomatoes
2 tablespoons lemon juice
1/2 cup water
2 ounces currants or raisins
salt and black pepper
1 chicken, 3—3 1/2 pounds, skinned and cut into 8 pieces
cooked rice, to serve

SERVES 4

1. Preheat the oven to 350°F. Heat the vegetable oil in a wide, deep frying pan that has a lid and an ovenproof handle or in a flameproof casserole. Add the chopped onion, diced bell pepper and garlic. Cook, stirring occasionally, until the vegetables are soft.

2. Stir in the curry powder and thyme, then add the tomatoes, lemon juice and water. Bring the sauce to a boil, stirring frequently. Stir in the currants or raisins. Season to taste.

3. Put the chicken pieces in the frying pan or casserole, arranging them in one layer. Turn them, so that they are thoroughly coated with the sauce. Cover the pan and transfer to the oven. Cook for about 40 minutes, or until the chicken is tender. Turn the pieces halfway through cooking to keep coated in sauce.

4. Transfer the chicken and sauce to a warmed serving platter. Serve with freshly boiled rice.