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Ingredients

• 1/2 cup all-purpose flour
• 1 1/2 tablespoons sweet paprika
• Kosher salt and freshly ground pepper
• One 4-pound chicken, cut into 8 pieces
• 3 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 2 green bell peppers, finely chopped
• 1 large onion, finely chopped
• 1/2 cup minced flat-leaf parsley
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 1/2 teaspoon ground mace
• One 28-ounce can Italian tomatoes, chopped and juices reserved
• 1/2 cup chicken stock
• 1/4 cup dried currants
• 1/2 cup blanched whole almonds, lightly toasted and chopped

Description

Based On A Classic Southern Recipe In Charleston Receipts, First Published By The Junior League Of Charleston In 1950, This Curried Chicken Dish Reflects The Diverse Culinary Influences On The Southern Port City By Blending The French-inspired Flavors Of

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