3 1/2 to 4 lb. chicken
Flour, salt, pepper, shortening
2 finely chopped onions
2 finely chopped green pepper
1 sm. clove garlic
1 tsp. salt
1/2 tsp. white pepper
2 tsp. curry powder
2 cans tomatoes
1/2 tsp. chopped parsley
1/2 tsp. powdered thyme
1/4 lb. almonds
3 tbsp. currants
2 c. hot cooked rice

Cut chicken in frying pieces and remove skin. Roll in flour, salt, and pepper. Fry in shortening. Remove from pan and keep in warm place. This is the secret of success!

Into drippings, put onions, green peppers, and garlic finely chopped. Cook slowly, stirring constantly. Season with salt, white pepper, and curry powder. Add tomatoes, chopped parsley and thyme.

Put chicken in roaster, and pour mixture over it. If it does not cover chicken, pour a little water in pan and rinse out all remaining juices. Pour over chicken. Place cover on roaster tightly.

Cook in moderate oven 45 minutes, or until chicken is tender. Scald and roast almonds. Serve on rice and garnish with almonds, currants, and parsley (garnish is optional).

I have also used chicken breasts only. This can also be cooked slowly in a crock pot.