A Southern United States dish with origins in India. Chicken pieces fried in butter, stewed with onions, peppers, tomatoes, raisins, and curry then sprinkled with almonds and served over rice.
In a large bowl combine the flour, 1 tsp salt, and 1/2 tsp pepper, set aside.
Melt the butter in a dutch oven over medium-high heat until it begins foaming.
Pat the chicken pieces dry and coat in the flour mixture, shake off any excess flour and fry, skin-side down, in the butter until browned, about 4 minutes, then flip and cook the other side, about 3 more minutes (Youll probably have to do this in batches depending on how big your dutch oven is). Set the browned chicken on a plate and set aside.
Add the onion, bell pepper, garlic, curry powder, and 1/2 tsp salt to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Stir in the tomatoes, chicken stock, and raisins, scraping the bottom of the pan with a wooden spoon to release any stuck on bits.
Lay the chicken back into the dutch oven on top of the veggies, skin-side up.
Bring to a boil then tightly cover the dutch oven and place in the preheated oven.
Bake for 30 minutes.
While the chicken is in the oven prepare the rice: Add the 1-1/2 cups uncooked rice and 2-1/4 cups water to a medium size saucepan and bring to a boil over medium-high heat. Cover the pan tightly and reduce heat to low. DO NOT REMOVE THE LID! Cook on low for 10 minutes then turn off the heat and let rest 15 minutes. Once Again DO NOT REMOVE THE LID! After rice has rested 15 minutes you can remove the lid and fluff with a fork.
Back to the chicken: Remove the lid from the dutch oven and bake the chicken in the oven for 10 more minutes.
Remove the chicken from the oven and sprinkle on the almonds.
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