Glazed Curried Carrots with Currants and Almonds

By norsegal8

Glazed carrots are a good accompaniment to roasts of any kind--beef, pork, lamb, or poultry. A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover. Lightly toasting curry powder in a warm, dry skillet brings forth its full flavor.

Ingredients

• 1/4 cup sliced almonds
• 1 1/2 teaspoons curry powder
• 1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (see illustration)
• 1/2 teaspoon table salt
• 3 tablespoons granulated sugar
• 1/2 cup low-sodium chicken broth
• 1 tablespoon unsalted butter, cut into 4 pieces
• 1/4 cup dried currants
• 2 teaspoons lemon juice
• Ground black pepper

Preparation

Step 1

1. Toast almonds in a 12-inch nonstick skillet over medium heat until fragrant and lightly browned, about 5 minutes; transfer to small bowl and set aside.

2. Off heat, sprinkle 1 1/2 teaspoons curry powder in skillet; stir until fragrant, about 2 seconds.

3. Bring carrots, salt, 1 tablespoon sugar, curry powder, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter, currants, and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.