Curried Chicken with Chutney and Raisins Recipe
Ingredients
| One 3 lb. chicken, skinned and cut into serving pieces | ||
| Salt | 1/2 To taste | |
| Ground black pepper | 1/2 Teaspoon | |
| Cornmeal | 1/4 Cup (16 tbs) | |
| 3 tbsp. saffloweroil | ||
| Onion | 1 , finely chopped | |
| Carrot | 1 , finely chopped | |
| Green pepper | 1/2 Small, finely chopped | |
| Garlic | 3 Clove (5gm), finely chopped | |
| 3/4 lb. tomatoes, preferably the Italian plum variety, peeled, seeded and coarsely chopped, with juice reserved | ||
| 1 1/2 cups unsalted chicken stock | ||
| Curry powder | 1 Tablespoon | |
| Mango chutney | 2 Teaspoon | |
| Bay Leaf | 1 | |
| Dark raisins | 1 1/2 Tablespoon | |
| Golden Raisins | 1 1/2 Tablespoon | |
| Sesame seeds | 1 Tablespoon | |
Directions
GETTING READY
1. On a platter, season the chicken pieces with salt and pepper.
2. Dredge the pieces with corn meal so that they are lightly coated. Keep aside until cooking time.
3. Preheat the oven to 350° F.
MAKING
4. In a large Dutch Over or a casserole, heat 2 tablespoons of oil over a medium flame.
5. When the oil is hot, arrange the coated chicken pieces in a single layer and cook for 2 minutes on each side so that they are lightly browned.
6. Remove the chicken pieces onto a platter and keep aside.
7. In the same casserole, heat the remaining tablespoon of oil.
8. Add the onion, carrot and green pepper and sauté for 1-2 minute.
9. To this, add the garlic and sauté for 30 seconds more.
10. Add in the tomatoes, their reserved juice and the stock. Stir to blend.
11. Mix in the curry powder, chutney, bay leaf and 1 tablespoon each of raisins.
12. Return the chicken to the casserole and bring the liquid to a simmer.
FINALIZING
13. Cover the casserole with its lid and transfer it to the preheated oven and bake for 10 minutes.
14. In the meanwhile, on a baking tray or pie pie, toast the sesame seeds by placing in the oven for 10 minutes.
15. Remove the sesame seeds and check the chicken breasts for doneness. If cooked, transfer the breast pieces to a warm platter, cover with foil and keep aside.
16. Continue bake the other chicken pieces for 5-10 minutes more until tender.
SERVING
17. Remove the casserole from the oven and uncover.
18. Using a slotted spoon, remove the chicken pieces to the platter with the breast portions.
19. Spoon the sauce over the chicken.
20. Generously sprinkle the toasted sesame seeds and the remaining raisins over the chicken pieces.
21. Serve chicken with steamed rice or couscous.
1. On a platter, season the chicken pieces with salt and pepper.
2. Dredge the pieces with corn meal so that they are lightly coated. Keep aside until cooking time.
3. Preheat the oven to 350° F.
MAKING
4. In a large Dutch Over or a casserole, heat 2 tablespoons of oil over a medium flame.
5. When the oil is hot, arrange the coated chicken pieces in a single layer and cook for 2 minutes on each side so that they are lightly browned.
6. Remove the chicken pieces onto a platter and keep aside.
7. In the same casserole, heat the remaining tablespoon of oil.
8. Add the onion, carrot and green pepper and sauté for 1-2 minute.
9. To this, add the garlic and sauté for 30 seconds more.
10. Add in the tomatoes, their reserved juice and the stock. Stir to blend.
11. Mix in the curry powder, chutney, bay leaf and 1 tablespoon each of raisins.
12. Return the chicken to the casserole and bring the liquid to a simmer.
FINALIZING
13. Cover the casserole with its lid and transfer it to the preheated oven and bake for 10 minutes.
14. In the meanwhile, on a baking tray or pie pie, toast the sesame seeds by placing in the oven for 10 minutes.
15. Remove the sesame seeds and check the chicken breasts for doneness. If cooked, transfer the breast pieces to a warm platter, cover with foil and keep aside.
16. Continue bake the other chicken pieces for 5-10 minutes more until tender.
SERVING
17. Remove the casserole from the oven and uncover.
18. Using a slotted spoon, remove the chicken pieces to the platter with the breast portions.
19. Spoon the sauce over the chicken.
20. Generously sprinkle the toasted sesame seeds and the remaining raisins over the chicken pieces.
21. Serve chicken with steamed rice or couscous.
Chef
