We are all in love with this curry recipe! Thanks Oma!
6 boneless, skinless chicken thighs
1/4 C whole wheat flour
1 tsp salt
1/4 tsp pepper
1/4 C butter
1 onion, sliced
1 28 oz can diced tomatoes
1 green pepper, sliced
2 cloves of garlic, crushed
1 1/2 tsp curry
1/4 C currants/ raisins (optional)
Mix the flour, salt and pepper in a bowl. Roll the thighs in it to
coat. In a large skillet, melt the butter and cook the thighs until
browned on both sides. Pour in the can of tomatoes, liquid and all. Add
onions, peppers, garlic and curry. Bring to a boil and simmer for 45
minutes. Add currants and cook 2 more minutes.
Serve over brown rice.