- 1 broiler chicken, about 3 pounds, cut in parts
- 4 slices bacon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup chopped celery
- 1/2 cup chopped onion
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups fresh tomatoes, chopped
- 2 teaspoons Madras curry powder
- 1/2 teaspoon thyme leaves
- 1 cup chicken broth, hot
- 1/2 cup currants or raisins
- 1 tablespoon chopped fresh parsley
- 1/2 cup slivered toasted almonds
To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes. Add tomatoes, curry powder, thyme and 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
Place currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.
Return chicken to the pan; cover and cook for 20 minutes. Add currants and broth; cover and cook for another 10 minutes or until chicken is done. Sprinkle with parsley, crumbled bacon and toasted almonds. Serve on rice.