3 lb. frying chicken, but up
1/2 c. Gold Medal flour
1 tsp. salt
1/2 tsp. paprika
1/2 c. shortening
1 onion, chopped
1 clove garlic, chopped
1 (1 lb. 4 oz.) can tomatoes
1 c. hot water
1 tsp. salt
1 tsp. curry powder
1/2 tsp. each parsley, thyme
1/4 tsp. pepper
3 to 4 c. cooked rice (1 c. uncooked)

Shake chicken in paper bag with flour, salt, pepper and paprika. Brown chicken on all sides in hot shortening. Add onion and garlic and saute until onion is transparent. Add tomatoes, water and seasonings. Bring to boil. Cover and cook over low heat 45 minutes or until tender. Serve with fluffy white rice. Yield: 4-6 servings.