This rather exotic dish is thought to have originated in Savannah, Georgia,
which was a major shipping port for spices.
INGREDIENTS:
4 tablespoons butter
1/4 cup finely chopped onion
1/2 cup diced carrot
1/2 medium sweet bell pepper, finely chopped
2 garlic cloves finely chopped
2 tablespoons vegetable oil
1/2 cup all purpose flour
1 1/2 teaspoons salt
1 teaspoon pepper
2 1/2 to 3 1/2 pounds chicken parts
1 can diced tomatoes (14.5 ounces)
2 cups chicken broth
2 to 4 teaspoons Madras curry powder, or to taste
1/4 cup dried shredded coconut
1/4 cup golden raisins
salt and pepper to taste
slivered almonds to garnish
chopped parsley to garnish
PREPARATION:
Melt butter in a large skillet. The skillet should be large enough to
cook chicken in one layer. Add onion, carrot, green pepper, garlic and
cook until tender, about 5 minutes. Transfer to a large Dutch oven or
saucepan.
Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken
in flour mixture, cook in hot oil until nicely browned. Drain off any
excess oil.
To the saucepan with vegetables, add tomatoes, their liquid, stock and
curry powder. Bring to boil over medium heat. Pour vegetable mixture over
chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer
for 5 minutes longer. Test chicken for doneness and check seasoning; add
salt and pepper if necessary. Arrange chicken in serving bowl. Garnish
with almonds and parsley. Serve with hot boiled rice.
Serves 4 to 6.