Ingredients
4
chicken portions
2 tbsp plain flour
25g (1 oz) butter
1 onion, finely chopped
1 clove garlic, crushed
1 green pepper, cored, seeded and chopped
2 tsp curry powder
1 tsp chopped thyme
1 x 227g (8 oz) can tomatoes
2 tbsp sweet white vermouth
Salt and pepper
50g (2 oz) raisins |
Coat
the chicken portions with flour. Melt the butter in a large
pan, add the chicken and fry briskly until golden all over.
Remove from the pan and set aside.
Add
the onion, garlic, green pepper, curry powder and thyme to
the fat remaining in the pan and fry, stirring, for 5 minutes.
Add
the tomatoes with their juice and the vermouth. Return the
chicken to the pan and add salt and pepper to taste. Cover
and cook for 20 minutes, or until the chicken is tender.
Stir
in the raisins and serve hot. I usually serve with rice or
boiled potatoes.
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