2 frying chickens
1/4 c. flour
2 tsp. salt
1 lg. onion, chopped
1 lg. clove garlic, chopped
1 can tomatoes
1/2 tsp. black pepper
3 tbsp. cooking oil
1 lg. green pepper, chopped
1 tbsp. curry powder
1/2 c. raisins
Hot cooked rice

Cut up chicken; combine flour, 1 teaspoon salt and pepper in a bag. Coat chicken by shaking in bag. Brown in hot cooking oil. Add onion, green pepper, garlic and curry powder to chicken drippings in a Dutch oven. Add tomatoes, then chicken.

Cover and simmer slowly. Add raisins at end of cooking period, just long enough to "plump". Serve chicken and sauce over hot cooked rice. Serves 6-8.