- 1 (3- to 4-lb.) whole chicken, cut into 8 pieces
- 3 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 1/4 cup vegetable oil
- 1 large yellow onion, chopped
- 4 celery ribs, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 6 garlic cloves, finely chopped
- 1 (1-inch) piece fresh ginger, finely chopped
- 2/3 cup dried currants, divided
- 2 tablespoons garam masala
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 (14.5-oz.) can whole, peeled tomatoes, chopped
- 1 tablespoon tomato paste
- 2 tablespoons cane syrup
- 1/3 cup slivered almonds
- Cooked white long-grain rice
How to Make It
Sprinkle chicken with 1 1/2 tsp. salt and 1 tsp. black pepper. Cook chicken, skin side down, in hot oil in a 5-qt. Dutch oven over medium heat, turning once or twice, about 10 minutes or until golden brown. Transfer chicken pieces to a platter, reserving 2 Tbsp. drippings in Dutch oven.
Cook chopped yellow onion, next 5 ingredients, and 1/3 cup dried currants in hot drippings over medium heat, stirring occasionally, 8 to 10 minutes or until onions are tender.
Stir garam masala, next 3 ingredients, and remaining 2 tsp. salt and 1/2 tsp. black pepper into onion mixture, and cook, stirring often, 3 to 4 minutes or until spices are toasted. Stir in tomatoes, tomato paste, and cane syrup. Cover and reduce heat to low.
Preheat oven to 350°. Simmer mixture in Dutch oven over low heat, stirring occasionally, 25 minutes or until mixture thickens into a chunky sauce. Add chicken pieces, pressing gently to submerge in sauce; cover.
Bake at 350° for about 1 hour or until chicken is tender. Sprinkle with almonds and remaining 1/3 cup currants. Serve chicken and sauce over hot cooked rice.