1/4 cup sliced toasted almonds
1 (3 1/2 pound) frying chicken, cut into 8 pieces
1 teaspoon salt
Freshly ground black pepper
All-purpose flour, for dredging
2 tablespoons vegetable oil
1 tablespoon butter
1/2 medium onion, diced
1 large yellow bell pepper, diced
2 cloves garlic, smashed
2 teaspoons curry powder
1 teaspoon fresh thyme leaves
1 (15-ounce) can chopped tomatoes
1/4 cup dried currants
Cool Yogurt and Herb Sauce, recipe follows
Preheat the oven to 375 degrees F.
Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.
Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside.
to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes.
Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Cool Yogurt and Herb Sauce:
1 cup whole milk plain yogurt
1/4 cup fresh cilantro leaves, chopped
5 scallions, white and green parts finely chopped
1 tablespoon honey
Salt and freshly ground black pepper
In a bowl combine the first 4 ingredients, season with salt and pepper, to taste.
Yield: 4 servings
Prep Time: 3 minutes
Ease of preparation: easy