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- 2 - 2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
- 1 14 1/2ounce canstewed tomatoes, undrained
- 1/4 cup currants or raisins
- 2 - 3 teaspoons curry powder
- 1 teaspoon instant chicken bouillon granules
- 1/2 teaspoon ground mace or nutmeg
- 1/4 teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 3 cups hot cooked rice
- 2 tablespoons snipped Italian parsley
- 1 tablespoon toasted slivered almonds (optional)
1. Skin chicken. In a large skillet stir together undrained tomatoes, currants or raisins, curry powder, bouillon granules, mace or nutmeg, and sugar. Place chicken in skillet. Spoon sauce over chicken. Bring mixture to boiling; reduce heat. Simmer, covered, for 35 to 45 minutes or until chicken is tender and no longer pink. Remove chicken from skillet; keep warm.
2. For sauce, skim any fat from mixture in skillet. In a small bowl stir together cornstarch and cold water; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over hot rice and chicken. Sprinkle with parsley and, if desired, almonds. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 277,
- Fat, total (g) 5,
- chol. (mg) 61,
- sat. fat (g) 1,
- carb. (g) 33,
- fiber (g) 2,
- pro. (g) 23,
- sodium (mg) 380,
- Percent Daily Values are based on a 2,000 calorie diet
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