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2
pounds meaty chicken pieces (breasts, thighs, and drumsticks)
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1
large onion, cut into thin wedges
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1
small green sweet pepper, cut into 1-inch pieces
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2
tablespoons raisins
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2
cloves garlic, minced
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1
tablespoon cooking oil
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1
tablespoon curry powder
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1
14 1/2 ounce can tomatoes, cut up
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1/2
teaspoon sugar
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1/2
teaspoon salt
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1/2
teaspoon ground mace
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1/4
teaspoon dried thyme, crushed
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1/4
teaspoon pepper
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2
tablespoons cornstarch
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2
tablespoons cold water
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3
cups hot cooked rice
1. If desired, skin chicken. Arrange chicken, onion wedges, green sweet pepper pieces, and raisins in a 2-quart rectangular baking dish.
2. In a small saucepan cook garlic in hot oil for 15 seconds. Add curry powder. Cook and stir for 1 minute more. Stir in the undrained tomatoes, sugar, salt, mace, thyme, and pepper. Bring to boiling; pour over ingredients in dish.
3. Cover and bake in a 350 degree F. oven about 1 hour or until tender. Using a slotted spoon, transfer chicken, vegetables, and raisins to a platter.
4. For sauce, measure pan juices; if necessary, add enough water to equal 2 cups. Transfer to a saucepan. In a small bowl combine cornstarch and cold water; add to saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
5. To serve, spoon chicken, vegetables, and raisins over hot cooked rice. Spoon some of the sauce atop chicken; pass remaining sauce when serving. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 548,
- Protein (gm) 33,
- Carbohydrate (gm) 62,
- Fat, total (gm) 18,
- Cholesterol (mg) 87,
- Saturated fat (gm) 4,
- Sodium (mg) 538,
- Percent Daily Values are based on a 2,000 calorie diet
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