3 1/2 to 4 lbs. chicken breasts
Flour
Salt
Pepper
Lard
2 onions, finely chopped
2 green peppers, chopped
1 sm. garlic bean, minced
1 1/2 tsp. salt
1/2 tsp. pepper
3 tsp. curry powder
2 (No. 2) cans tomatoes
1/2 tsp. parsley, chopped
1/2 tsp. thyme
1/4 c. almonds, roasted
3 tbsp. currants
2 c. rice, cooked

Remove skin from chicken and roll in flour, salt and pepper. Brown in lard. Remove chicken from pan, but keep hot (important). Put onions, peppers and garlic into lard, cooking slowly and stirring constantly. Season with salt, pepper and curry powder. Add tomatoes, parsley and thyme.

Put chicken in roasting pan and pour mixture over it. If it doesn't cover chicken, rinse skillet with water and add. Cover roasting pan tightly.

Bake at 350 degrees for 45 minutes. Serve over rice.