Another simple recipe. For all those other chicken-in-sauce enterprises, where when the chicken is gone you have no use for the sauce, this is a welcome alternative. Instead of just garbage-disposaling perfectly good vegetables and juices, I just make more rice. The curry is great even without the chicken.
Medium-heat in a skillet (preferably one with a cover):
1 tbsp olive oil
Add and saute1 chopped onion
Then add and saute further1 chopped garlic clove (or 2; why not?)
1 chopped red, yellow, or orange pepper
1 1/2 tbsp curry
1/2 tsp dried thyme
Add3 skinned, peeled, & chopped tomatoes (medium; aim for a pound) or approx 16 oz. of canned chopped tomatoes
1/2 cup water
2 tbsp lemon juice
2 oz raisins
Bring to boil in (covered) skillet, stirring often. Turn to low. Pour over2 to 4 pieces of chicken (legs and thighs recommended)
Bake at 350 degrees, covered, for an hour. Turn chicken during baking. Dinner will be tender. Serve with lots of white rice.