James's Southern Chicken Stew

 

4 tablespoons butter
1/2 medium sweet pepper, finely chopped
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3 pounds chicken serving size pieces
1/4 cup dried shredded coconut
salt and pepper to taste
1 each small onion, finely chopped
2 each garlic cloves finely chopped
1/2 cup all purpose flour
1 teaspoon pepper
1 can diced tomatoes (14.5 ounces)
2 cups chicken stock
1 to 2 tablespoons Madras curry powder
1/4 cup golden raisins
slivered almonds to garnish
chopped parsley to garnish
Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil.
To the saucepan with vegetables, add tomatoes, their liquid, stock and curry powder. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness and check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice.

 

Ambition is a poor excuse for not having sense enough to be lazy.

- Charlie McCarthy