3 lb. chicken fryer
1/4 c. flour
2 tsp. salt
2 tsp. curry powder
1/8 tsp. pepper
1 lg. onion, chopped
1 lg. green pepper, cut into rings
2 cloves garlic
1/2 c. raisins
1 (16 oz.) can mashed whole tomatoes
3 tbsp. flour
3 tbsp. water

Rinse chicken; pat dry. Combine 1/4 cup flour, salt, curry powder and pepper. Dust chicken with flour mixture. Place coated chicken in crock pot and mix in chopped vegetables, garlic and raisins. Pour tomatoes over all. Cover and cook on low setting for 7 to 10 hours (2 to 3 hours on high). Remove chicken to warm platter.

Thicken chicken sauce before serving by stirring a smooth paste of the 3 tablespoons flour and water into the sauce in crock pot. Cover and cook on high until sauce is thickened. Serve over rice.