“This recipe was given to me by a co-worker a few years back, and I have been making it ever since...the added currants gives this chicken dish an added kick, I wouldn't dream of not adding them in....this is a popular recipe with my family, I have also made this dish for company.”
1hr 5mins

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Mix the flour and 1/2 tsp pepper together.
  3. Coat the chicken in flour mixture.
  4. Brown the chicken in olive oil; remove keep warm.
  5. In same frypan cook onions, peppers and garlic in remaining oil until soft.
  6. Stir in curry, salt, pepper and thyme; stirring to blend.
  7. Add in the tomatoes and parsley (breaking up the tomatoes with a fork).
  8. Heat and stir the mixture for a few minutes.
  9. Spread the browned chicken pieces in bottom of casserole dish.
  10. Pour the tomato/onion mixture over the chicken.
  11. Cover, and bake for 40-45 minutes, or until tender.
  12. Remove the chicken from the casserole and stir in the currants.
  13. Prepare the cooked rice in a casserole.
  14. Pour the cooked sauce over rice, place the chicken on top.
  15. Sprinkle with almonds over all.

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