1 c. long grain rice
1 frying chicken, cut up
Salt to taste
Pepper to taste
1/3 c. butter
1 green pepper, chopped
1 chopped onion
1 clove garlic, minced
1 can tomatoes (19 oz.)
2 tsp. curry powder

Cook rice for half of specified time. Place in 3 quart casserole dish. Season chicken with salt and pepper fry in hot oil until well browned. Put chicken pieces on top of rice. Drain all but a film of fat in bottom of pan. Add pepper, onion and garlic. Cook a few minutes. Stir in rest of ingredients and heat until boiling. Add salt if desired. Pour over chicken and stir gently so sauce runs through. Cover and bake 350 degrees for 1 hour or until tender.