1/2 teaspoon freshly ground black pepper, or to taste
3 pounds chicken thighs, with bone and skin, about 6 thighs
2 tablespoons vegetable oil
1 14.5-ounce can diced tomatoes
1 cups chicken broth, preferably low sodium
2 to 3 teaspoons Madras curry powder, or to taste
1/4 cup dried shredded coconut
1/4 cup golden raisins or currants
Slivered almonds, toasted, for garnish
Chopped cilantro or parsley, for garnish
Instructions
Melt the butter in a Dutch oven over medium heat. Add the diced carrot, chopped onion, and bell pepper. Cook for 4 to 5 minutes until the onion is translucent, then add the garlic and cook for 1 minute longer.
Add the tomatoes, chicken broth, and curry powder to the Dutch oven and stir to blend. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat.
Combine the flour, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper in a bowl. Dredge the chicken thighs in the flour mixture and cook in the hot oil, skin-side down, until browned, 4 to 5 minutes on each side.
Use tongs to transfer the chicken to the Dutch oven, coating with the tomato mixture.
Bring the stew to a simmer over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the coconut and raisins and cook for 5 minutes longer. Taste and adjust the seasonings.