Chicken Curry Southern Style
Southern-style chicken curry features tender chicken simmered in a flavorful tomato and curry sauce, enhanced with almonds, raisins, and fresh herbs for a hearty, aromatic dish.
Ingredients
- 3 to 3 1/2 lb. broiler-fryer chicken, cut up ⓘ
- 1/4 cup flour ⓘ
- 1/4 cup salad oil ⓘ
- 2 garlic cloves, halved ⓘ
- 2 medium onions, sliced thin ⓘ
- 1/2 cup chopped celery ⓘ
- 1 medium green pepper, chopped ⓘ
- 1 tablespoon curry powder ⓘ
- 2 teaspoons salt ⓘ
- 1 (29 oz.) can tomatoes ⓘ
- 1 cup long grain rice ⓘ
- 1/2 cup currants or dark seedless raisins ⓘ
- 1 tablespoon butter or oleo ⓘ
- 1/3 cup blanched whole almonds ⓘ
- chopped parsley ⓘ
Instructions
- On waxed paper, coat chicken pieces with flour.
- In a 12-inch skillet, heat salad oil over medium-high heat and cook chicken until browned on all sides.
- Remove chicken from skillet and set aside.
- In the drippings, cook garlic, onions, celery, green pepper, curry powder, and salt over medium heat until vegetables are tender, about 10 minutes, stirring occasionally.
- Stir in tomatoes and their liquid.
- Add chicken pieces back into the skillet and heat to boiling.
- Reduce heat and simmer uncovered for 40 minutes or until chicken is tender.
- Meanwhile, cook rice according to package instructions.
- In a small skillet, melt butter and toast almonds until golden.
- Stir currants or raisins into the curry before serving.
- Serve the curry over cooked rice, garnished with chopped parsley and toasted almonds.
Tips & Substitutions
For a richer flavor, marinate the chicken in yogurt and spices for a few hours before cooking. You can substitute the currants with raisins or omit them if desired. If you prefer a milder curry, reduce the amount of curry powder. Using brown rice instead of white will add more nutrition, just adjust the cooking time accordingly.
Serving Suggestions
Serve the chicken curry over a bed of fluffy long grain rice for a satisfying meal. It pairs beautifully with Moma'S Banana Pudding for dessert. For a complete meal, consider adding a side of steamed vegetables or a fresh salad, like Candied Cranberry, Orange And Lettuce Salad, for a refreshing contrast.
Storage & Reheating
Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water if it thickens too much. You can also microwave it in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Curry Southern Style contains roughly 1245 calories, with 49g protein, 79g carbohydrates, and 89g fat. It is an excellent source of vitamin C (99% of the Daily Value), protein (97% of the Daily Value), and dietary fiber (92% of the Daily Value). Note that it is relatively high in sodium, at 816mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this curry?
Yes, boneless chicken can be used, but keep in mind that it may cook faster than bone-in chicken. Adjust the cooking time accordingly, ensuring the chicken is fully cooked yet remains tender.
How can I make this curry spicier?
To add more heat, consider incorporating fresh chilies or a pinch of red pepper flakes along with the curry powder. You could also use a spicier curry powder blend to suit your taste.
Is it possible to make this dish vegetarian?
Absolutely! You can replace the chicken with chickpeas or tofu for a protein-rich vegetarian version. Use vegetable broth instead of chicken broth, and feel free to add more vegetables like carrots or peas for added nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).