How to make it

  • 1. In a large Dutch oven or flameproof casserole, place the chicken, water, one third of the onions, 1 teaspoon each of the thyme and salt, the black pepper and bay leaves. Bring to a simmer; cover and cook until juices run clear when a thigh is pierced with a knife, 30-35 minutes. Transfer the chicken to a plate and cover. Strain the cooking broth and set aside.
  • 2. Wipe out the Dutch oven, add the bacon and oil and cook over low heat until the bacon is crisp. Add the remaining onions and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, curry powder and remaining 1 teaspoon thyme and 1 teaspoon salt; cook over medium heat for 3 minutes. Stir in the tomatoes and reserved chicken cooking broth; bring to a boil. Reduce the heat; simmer, stirring often, until slightly thickened, 10 minutes.
  • 3. Return the cooked chicken to the sauce along with the green peppers and raisins. Simmer until the peppers are crisp-tender, about 10 minutes. Garnish with the almonds and parsley.
  • Do Ahead Tightly cover the cooked casserole and refrigerate for up to 2 days. Or freeze for up to 1 month, then thaw overnight in refrigerator . Reheat in a 350F oven for about 30 minutes.

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    " It was not good "
    sharyl4 ate it and said...
    You are totally in love with yourself, aren't you.
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    " It was excellent "
    greentreefrogs ate it and said...
    "FIVE FORKS" Nice really NICE!!
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