2 - 2 1/2 to 3 pound broiler-fryer chickens, cut up
2 tablespoons cooking oil
1 tablespoon cornstarch
Hot cooked rice
Instructions
Cook onion, green pepper, and garlic in butter till tender.
Stir in undrained tomatoes, currants, parsley, curry powder, mace, sugar, 1 teaspoon salt, and 1/8 teaspoon pepper. Simmer, uncovered, for 15 minutes.
In a large plastic zip-loc bag combine flour, paprika, 1 teaspoon salt, and 1/4 teaspoon pepper. Add a few chicken pieces at a time; shake to coat. Brown pieces on all sides in hot oil. Arrange in a 13x9x2 inch baking dish; top with tomato mixture. Bake, uncovered, in a 325 degree oven about 1 hour or till tender.
Remove chicken from baking dish; keep warm.
Skim fat from tomato mixture; transfer tomato mixture to a saucepan.
Combine cornstarch and 2 tablespoons cold water, stir into tomato mixture.
Cook and stir until bubbly.
Cook and stir 2 minutes more.
Serving
Suggestions
Serve chicken on bed of rice covered with tomato mixture.
Originally Submitted
7/5/2010
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