1 (3 1/2 lb.) hen
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. shortening
1 c. finely chopped onion
1 1/2 finely chopped green peppers
1 clove garlic
1/2 tsp. white pepper
2 tsp. curry powder
4 3/4 c. canned tomatoes
1 tsp. chopped parsley
1/2 tsp. powdered thyme
1 c. toasted almonds
2 c. hot, cooked rice
1/4 c. raisins

Cut chicken into pieces; remove skin. Combine flour, salt and pepper; roll chicken in flour mixture. Then brown in hot shortening. Remove from skillet; put chicken in a pan and keep warm.

Into drippings, put onion, green peppers and garlic; cook slowly, stirring, until tender. Add salt, pepper and curry powder. Then add tomatoes, parsley and thyme. Put warm chicken pieces in roaster; pour tomato mixture over. If it does not cover the chicken, add a little water. Cover and bake at 350 degrees for 45 minutes or until chicken is tender.

Brown almonds in a little butter. Serve chicken in center of large platter; pile rice around it. Drop raisins in hot sauce to plump them; pour over chicken. Scatter almonds over top. Yield: 6 to 8 servings.