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Curried Chicken With Almonds and Currants

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1Curried Chicken With Almonds and Currants Empty Curried Chicken With Almonds and Currants on 17th January 2010, 3:52 pm

Curry? Please Hurry!
Aren't you tired of takeout? I know I am. Sure, it can be helpful when your day doesn't allow for time in the kitchen. But besides the expense, there's the annoyance of ordering the food, getting it home, and making sure it's hot enough. These days I'm enjoying doubling the recipe I make for dinner and putting half aside in the freezer; this allows for all the spur-of-the-moment advantages of takeout but none of the hassles. And your food is always HOT! Try this curried chicken recipe, and after you fall in love with it — and you will! — make it again and save it for a rainy day. You'll be glad you did!

Curried Chicken With Almonds and Currants


1/4 cup sliced almonds
4 boneless, skinless chicken breast halves
1/2 teaspoon salt, divided
2 tablespoons whole-grain pastry flour
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 bell peppers, coarsely chopped
2 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon dried thyme
1 can (16 ounces) diced tomatoes
1/4 cup dry red wine or chicken broth
3 tablespoons dried currants


Cook the almonds in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool.

Cut the chicken breasts in half crosswise. Season with 1/4 teaspoon salt. Lightly coat with the flour, patting off the excess.

Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and cook for 3 minutes on each side, or until lightly browned but not cooked through. Transfer the chicken to a plate.

Add the onion and bell peppers to the pot. Cook, stirring frequently, for 5 minutes, until softened. Stir in the garlic, curry powder, thyme, and the remaining 1/4 teaspoon salt. Cook for 1 minute, stirring constantly. Add the tomatoes (with juice) and wine or broth and bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the currants.

Return the chicken to the pot, pushing it down into the sauce. Bring to a boil. Reduce the heat and partially cover the pot. Cook for 10 to 15 minutes, or until a thermometer inserted in the thickest portion of a breast registers 160°F and the juices run clear. Sprinkle with almonds.

Makes 4 servings

Per serving: 305 calories, 22 g carbohydrates, 31 g protein, 9 g total fat, 65 mg cholesterol, 6 g dietary fiber, 510 mg sodium

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