Curry Chicken with Rice

Rinse the chicken, pat dry and cut into 8 pieces. Peel and chop the onion. Rinse the peppers, halve and cut into small cubes. Rinse the scallions and cut into thin rings. Blanch the tomatoes, rinse in cold water, peel, quarter, core and dice. Season the chicken with salt and pepper.

Heat the oil. Saute the chicken on all sides. Add the curry powder, onion, peppers and scallions. Deglaze with a little vegetable broth. Add the tomatoes and simmer, covered with a small vent, for 30 minutes. Pour in broth periodically, as necessary. Season to taste. Sprinkle with hazlenuts.