Curry Chicken with Currants and Rice

Name: Curry Chicken with Currants and Rice
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 8 Portionen
Ingredients: 1 piece whole chicken, cut into 8 pieces; 1 tsp ground thyme; kosher salt; freshly ground black pepper; 0.25 cup canola oil; 6 slices applewood smoked bacon, chopped; 1 piece large yellow onion, diced small; 3 ribs celery, chopped; 2 piece green bell peppers, chopped; 4 clove garlic, minced; 28 ounce can whole peeled tomatoes, drained and chopped, liquid reserved; 0.25 cup dried currants, plus more for garnish; 0.25 cup golden raisins, or to taste; 3 tablespoons Madras curry powder; 2 tablespoons unsalted butter; 2 piece bay leaves; 2 cups cooked basmati rice; 2 tablespoons peanuts, or to taste; 2 tablespoons chopped fresh parsley

Casserole

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Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This Curry Chicken with Currants and Rice is a flavorful and comforting dish, perfect for a family dinner or a festive gathering. The chicken is simmered in a rich curry sauce with sweet currants and raisins, creating a delightful sweet and savory combination. I've been making this recipe for years, and it's always a hit! The basmati rice complements the dish beautifully, and the peanuts and parsley add a lovely finishing touch. It's a hearty and satisfying meal that's sure to please everyone at the table. This dish is especially delicious during the cooler months, bringing warmth and flavor to your kitchen.

Ingredients (19 ingredients)

1 piece whole chicken, cut into 8 pieces
1 tsp ground thyme
kosher salt
freshly ground black pepper
0.25 cup canola oil
6 slices applewood smoked bacon, chopped
1 piece large yellow onion, diced small
3 ribs celery, chopped
2 piece green bell peppers, chopped
4 clove garlic, minced
28 ounce can whole peeled tomatoes, drained and chopped, liquid reserved
0.25 cup dried currants, plus more for garnish
0.25 cup golden raisins, or to taste
3 tablespoons Madras curry powder
2 tablespoons unsalted butter
2 piece bay leaves
2 cups cooked basmati rice
2 tablespoons peanuts, or to taste
2 tablespoons chopped fresh parsley

Preparation (7 steps)

Season the chicken

Season the 8 pieces of chicken with 1 teaspoon of ground thyme, kosher salt, and freshly ground black pepper to taste. Ensure the chicken is evenly coated with the seasonings.

Chop bacon

Thermomix® Setting

4 sec/Speed 5

Place 6 slices of smoked bacon into the mixing bowl and chop for 4 Sec./Stufe 5. Transfer to a bowl and set aside.

Sauté vegetables

Thermomix® Setting

5 min/248°F/Speed 1 120

Add ¼ cup of canola oil to a large skillet or Dutch oven and heat over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside. Drain and discard the oil from the skillet. Add the chopped bacon and cook until crispy. Remove the bacon and set aside. Add 1 large diced yellow onion, 3 chopped celery ribs, 2 chopped green bell peppers, and 4 minced garlic cloves to the skillet. Sauté for 5 Min./120°C/Stufe 1.

300

Add tomatoes and spices

Thermomix® Setting

30 min/212°F/Speed 1 100

Add 1 (28 ounce) can of drained and chopped whole peeled tomatoes, ¾ cup of reserved tomato liquid, ¼ cup of dried currants, ¼ cup of golden raisins, 3 tablespoons of curry powder, 2 tablespoons of unsalted butter, 2 bay leaves, kosher salt, and freshly ground black pepper to the skillet. Bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes.

1800

Combine chicken and sauce

Preheat oven to 325 degrees F (165 degrees C). Return the chicken pieces to the skillet or Dutch oven and spoon the sauce over the top. Cover the skillet or Dutch oven with a lid.

Bake the chicken

Bake in the preheated oven for 1 hour, or until the chicken is tender and an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C).

Serve

Serve the curry chicken over 2 cups of cooked basmati rice. Garnish with the reserved bacon, additional currants, 2 tablespoons of peanuts, and 2 tablespoons of chopped fresh parsley.