Although this Southern favorite is usually simmered, this version of the curried chicken is baked, making it easy on the cook.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • If desired, skin chicken. Arrange chicken, onion wedges, green sweet pepper pieces, and raisins in a 2-quart rectangular baking dish.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

548 calories; 18 g total fat; 4 g saturated fat; 87 mg cholesterol; 538 mg sodium. 62 g carbohydrates; 33 g protein;

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