1/2 cup all-purpose flour
Salt and freshly ground black pepper to taste
8 chicken breast halves, boneless and skinless
3 tablespoons vegetable oil
1 medium onion, coarsely chopped
1 large red bell pepper, cored, seeded, and thinly sliced into 1/4-inch wide rings
2 cloves garlic, minced
1 (28-ounce) can plum or Roma tomatoes, crushed or 2 cups fresh chopped tomatoes
2 to 3 teaspoons curry powder or to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 cup currants or raisins
1/2 cup toasted slivered almonds
Hot cooked long-grain rice
Preheat oven to 200 degree F.
In a shallow dish, combine flour, salt, and pepper. Roll chicken pieces in flour mixture to coat all sides. In a large nonstick
frying pan over medium heat, heat vegetable oil. Add chicken pieces and cook 5 minutes per side or until light brown.
NOTE: Chicken should not be cooked
through at this point.
Transfer chicken to an oven-proof dish and keep warm in the oven; reserving drippings in frying pan.
Reduce heat to medium low. To the pan drippings, add onion, bell pepper, and garlic; cook 5 minutes, stirring occasionally, until onions are transparent.
Add tomatoes, curry powder, salt, pepper, and thyme; cover pan and simmer gently an additional 15 minutes. Add the browned chicken and currants or raisins;
cover and simmer another 20 minutes, stirring occasionally, until the chicken is tender or until a meat thermometer registers an internal temperature of
165 degrees F (juices will run clear when cut with the tip of a knife).
Remove from heat and transfer chicken to a deep platter. Spoon vegetables and sauce around the chicken and sprinkle with almonds. Serve with hot rice.