Preparation

最多提前两天：

• 加热1汤匙。每种油和黄油在中高火中以大型（至少6夸脱）​​的荷兰烤箱中的高温加热。用盐和胡椒粉自由地调味鸡肉。加入一半的鸡肉块，直至两侧的两面金黄色，约6分钟。对于最好的褐变，很少搅拌，只能翻转鸡肉。重复剩余的鸡肉，如果锅的底部开始燃烧，则减少热量。将所有鸡放在一边。
• Lower the heat under the Dutch oven to medium and add another 1 Tbs. each of oil and butter. When hot, add the celery, peppers, and onion. Sauté until the vegetables are softened and lightly browned, 6 to 8 min. Add the garlic and cook, stirring, for another 2 minutes. Push the vegetables to one side of the pan and add the remaining 1 Tbs. oil. Add the curry spice blend, thyme, 1 tsp. salt, and 1/2 tsp. black pepper to the oil. Cook, stirring, for 1 min. Raise the heat, add the tomatoes and their juices, and bring to a boil. Cook, stirring, until the tomatoes begin to break apart and the juices thicken slightly, about 5 min. Stir in the chicken broth and currants; return the mixture to a boil. Adjust the heat to maintain a vigorous simmer and cook, stirring occasionally, until slightly thickened, about 15 min.
• Return the chicken and any accumulated juices to the pot; simmer for about 10 min. Season to taste with salt and pepper. (If you’re working ahead, the stew may now be cooled and refrigerated.)

Just before serving:

• 将炖煮的炖肉用非常低的热量慢火煮。加入虾和小火煮，搅拌，直到它们变不透明并煮熟3至4分钟。将米饭分成八个浅汤碗，然后将炖肉倒在上面。撒上每份切碎的欧芹并食用。