Chicken Curry, Southern
A flavorful Southern-style chicken curry with tender chicken, aromatic spices, vegetables, raisins, and almonds, served over rice for a hearty, comforting meal.
Ingredients
- 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, thinly sliced ⓘ
- 1/2 cup chopped celery ⓘ
- 1 medium green pepper, chopped ⓘ
- 2 teaspoons salt ⓘ
- 29 oz. can tomatoes ⓘ
- 1 cup long grain rice ⓘ
- 1/2 cup dark seedless raisins ⓘ
- 1 tablespoon butter or margarine ⓘ
- 1/3 cup blanched whole almonds ⓘ
- Chopped parsley for garnish ⓘ
Instructions
- Coat the chicken pieces with flour.
- In a 12-inch skillet over medium-high heat, heat the salad oil and brown the chicken.
- Remove the chicken from the skillet and set aside.
- In the drippings in the skillet, cook garlic, onions, celery, green pepper, curry powder, and salt until the vegetables are tender.
- Stir in the tomatoes and their liquid; add the chicken pieces and bring to a boil.
- Reduce heat to low, cover, and simmer for 40 minutes or until the chicken is fork-tender.
- Meanwhile, prepare the rice according to package instructions.
- Add raisins and butter to the cooked rice and mix well.
- Serve the chicken curry over the rice, garnished with chopped parsley and blanched almonds.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of curry powder to the vegetable mixture while sautéing. You can substitute chicken with boneless thighs for a juicier result. If you prefer a vegetarian version, swap the chicken for chickpeas or tofu and use vegetable broth. Adjust the salt based on the canned tomatoes used to prevent over-seasoning.
Serving Suggestions
Serve the chicken curry over the buttery rice mixed with raisins, which adds a lovely sweetness. This dish pairs beautifully with Indian Cake for dessert or a side of Cheese Balls(Hors D'Oeuvre) for a festive touch. For a complete meal, consider a fresh cucumber salad or Naan bread to soak up the delicious curry sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken curry on the stovetop over low heat, stirring occasionally. Alternatively, you can microwave it in short intervals, ensuring it is heated through without overcooking the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Curry, Southern contains roughly 1096 calories, with 61g protein, 151g carbohydrates, and 42g fat. It is an excellent source of vitamin C (323% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (217% of the Daily Value). Note that it is relatively high in sodium, at 1318mg per serving (57% 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 make this chicken curry in advance?
Yes, this chicken curry can be made a day ahead. Allow it to cool before transferring it to an airtight container. The flavors will deepen overnight, making it even more delicious. Just reheat gently before serving.
What can I use instead of rice?
If you want to try a different base, consider serving the curry with quinoa or cauliflower rice for a low-carb option. Both alternatives absorb the flavors well and provide a healthy twist to the traditional dish.
Is it possible to freeze the chicken curry?
Absolutely! This chicken curry freezes well. Allow it to cool completely, then portion it into freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat thoroughly.
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).