3 1/2-4 lb. chicken
Flour, salt & pepper
1 c. shortening
2 chopped onions
3 tsp. curry powder
2 (16 o.) cans tomatoes, undrained
3 heaping tbsp. raisins
Hot cooked rice
2 green peppers, chopped
1 clove garlic
1 1/2 tsp. salt
1/2 tsp. pepper, parsley, thyme
1/4 lb. slivered almonds, toasted

Combine flour, salt and pepper. Dredge chicken and brown in hot shortening. Remove and keep hot. Pour off all except 1/4 cup shortening. Add onion, green pepper and garlic, cook until tender. Season with salt, pepper and curry. Add tomatoes, parsley, thyme and raisins; mix. Put chicken in large casserole. Add sauce. Cover tightly. Bake at 350 degrees for 45 minutes. Place on platter with rice, spoon sauce over rice. Sprinkle with almonds. Serves 8.