3 lb. chicken thighs
About 3/4 c. all-purpose flour
2 tbsp. salad oil
1 lg. onion, chopped
1 lg. bell pepper, chopped
2 cloves garlic, pressed or minced
1 tbsp. curry powder
1 tsp. liquid hot pepper seasoning
1 can (14 1/2 oz.) tomatoes
1/2 c. currants
Salt
1/2 c. chopped salted almonds

Coat chicken with flour. Shake off excess. Pour oil into frying pan over medium high heat. Cook chicken a portion at a time (do not crowd), turning until browned on all sides. Remove from pan. Add onion, bell pepper, garlic and curry powder. Stir over low heat until vegetables are limp, about 5 minutes.

Add tomatoes (break up with spoon) including juices, hot pepper seasoning, chicken and currants. Cover and simmer over low heat until chicken is tender (35-45 minutes). Add salt to taste. Skim and discard fat. Spoon onto dish and sprinkle with almonds. 4-6 servings.