1/2 c flour
1t salt
1/4t pepper
2 1/2 to 3 lbs legs & thighs
1/4c veg oil
2t curry powder
1 1/2t chopped fresh or 1/2 t dried thyme
1/4t salt
1lg onion chopped (1 cup)
1lg green bell pepper
1 clove garlic (finely chopped)
1 can (16 oz) whole tomatoes undrained
1/4c rasins
1/3c slivered almonds (optional)

Preheat Oven to 350

Combine first 3 ingredients and coat chicken. Brown coated chicken in veg oil. Once browned, place chicken in a caserole dish.

Drain oil from skillet.

Add remaining ingredients except rasins to skillet and bring to boil stirring frequently.

Once boiling, pour over chicken and cover.

Bake for 40 min.

Sprinkle rasins on top and bake for an additional 5 minutes uncovered.