Curry Chicken with Sultanas Recipe

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Curry Chicken with Sultanas Recipe

(Spicy Curry chicken or American captain's chicken sweetened with sultanas recipe)

Ingredients:  Serves 4

1 tablespoon olive oil

3 lb (1.4 kg) chicken, cut into 8 pieces, 4 breast pieces, 2 thighs and 2 drumsticks

1 medium onion, peeled and chopped

1 medium green capsicum, de-seeded and chopped

1 clove garlic, peeled and crushed

1 level tablespoon curry powder

14 oz (400 g) tinned chopped tomatoes

1 teaspoon lemon juice

level teaspoon dried thyme

Freshly ground black pepper

2 level tablespoons sultanas

1 oz (30 g) blanched almonds or cashew nuts, cut into slivers



Heat the oil in a large frying pan and cook the chicken joints in it over a high heat for 5 minutes, turning them to brown all over.  Lift the joints onto a plate lined with kitchen paper.  Gently fry the onion, green capsicum, garlic and curry powder in the pan for 5 minutes, stirring often, until the onion softens.  Stir in the tomatoes, lemon juice and thyme, season with pepper and simmer for 10 minutes.  Put the chicken pieces back in the pan and cook, covered, for 25 minutes, or until cooked all through and tender.  Stir in the sultanas and cook for 5 minutes more, uncovered.  Arrange the chicken on a warmed serving dish, pour the sauce round and scatter on the almonds.  Serve hot.


Note:  Fluffy white rice is the right base for the sweet and spicy chicken.  Give each diner a breast piece and a leg piece and leave them to remove the skin for themselves.  Offer a refreshing spinach and orange salad separately.


Nutrient Value Per Serving:

305 calories

14 g total fat (3 g saturated fat)

10 g carbohydrates

3 g friber

180 mg sodium


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