Updated: Mar 13
Inspired by Flavor of the South cookbook
I’ve used this recipe a few times, and each time, it’s been quite tasty. There’s nothing fancy about this dish, but the addition of curry, almonds and raisins still elevates it.
1 tablespoon ghee
1 tablespoon olive oil
1 onion, sliced
1 large green pepper, chopped
4 cloves garlic, chopped
1 (1 lb. can) crushed tomatoes
1 teaspoon white pepper
2 teaspoons curry powder
1 teaspoon chopped parsley
1 teaspoon dries thyme
Oil for frying. I used Canola oil
2 lb. chicken thighs, boneless and skinless
1 1/2 cup all-purpose flour
1/4 cup whole milk
Oil for frying
1/4 cup sliced almonds
1/2 cup raisins
Yields: serving for 6
Prep Time: 30 minutes
Cook Time: 45 minutes
In a Dutch oven, melt the ghee and olive oil.
Add the sliced onions, green peppers and garlic. Cook until the onions are translucent in color.
Add the tomatoes and simmer uncovered for 10 minutes. Add the salt, white pepper, curry powder, parsley and thyme.
Mix well and simmer uncovered for 5 minutes. Set aside.
Place the flour in a bowl.
In another bowl, mix the eggs with the milk.
Dip the chicken in the flour, then in the egg mixture and back again in the flour.
Heat 1/2 inch of oil in a large skillet. Add the chicken, being careful not to crowd the surface.
Brown the chicken lightly on all sides.
Remove it from the oil. Allow the extra oil to drain on an absorbent towel.
Place the chicken in a baking dish.
Pour the sauce over it.
Cover and bake at 350°f for 45 minutes.
Remove from oven and sprinkle with the almonds and raisins.
Serve with rice or mashed potatoes.