- 3/4 cup all-purpose flour
- 1/2 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (3-pound) chicken fryer, cut into serving pieces
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1 bay leaf
- 1/2 tablespoon curry powder
- 1/4 teaspoon dried ground thyme
- 1/8 teaspoon crushed red pepper
- 1/2 tablespoon minced garlic
- 3 cups canned whole peeled tomatoes, crushed, and their juices
- 1/2 cup chicken stock, or canned low-sodium chicken broth
- 1/2 tablespoon dark brown sugar
- 1/2 cup currants
- Steamed long-grain white rice, as accompaniment
- 3 ounces toasted slivered almonds, for garnish
In a large shallow dish, combine the flour, paprika, 1/2 teaspoon of the salt, and the black pepper and stir to blend. Dredge the chicken pieces in the flour mixture to coat on all sides, shaking to remove any excess.
In a large heavy saucepan, heat the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the chicken in batches until lightly browned, 3 to 4 minutes per side. Drain on paper towels.
Melt the remaining 1 tablespoon butter in the pan. Add the onions, bell peppers, celery, bay leaf, curry powder, thyme, and red pepper. Cook stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and their juices, the chicken broth, sugar, and remaining 1/2 teaspoon salt. Stir to blend and reduce the heat to medium. Add the cooked chicken and cook, stirring occasionally, until the meat is tender but not falling from the bones, about 50 minutes. Add the currants and cook for 10 minutes longer.
Remove from the heat and adjust the seasoning, to taste. Serve hot over the steamed white rice. Garnish with the almonds and serve.
Recipe courtesy of Emeril Lagasse, 2003