1 (2 1/2 - 3 lb.) frying chicken
2 tbsp. bacon fat
2 tbsp. unsalted butter
1 lg. onion, thinly sliced
1 lg. bell pepper, cut into thin strips
2 cloves garlic, minced
2 tsp. curry powder, or more to taste
16 oz. can whole tomatoes, chopped
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. leaf thyme, crushed
2 tbsp. black currants, rinsed
1/4 c. toasted, sliced almonds
1 1/2 tbsp. finely chopped fresh parsley
Mango chutney (opt.)

1. Preheat oven to 350 degrees.

2. Disjoint, wash and dry chicken. Split breast. (Save back, neck, wing tips and giblets to make soup or stock.) Or, purchase chicken already disjointed.

3. Heat bacon fat in large cast iron skillet and brown the chicken pieces. This will take about 10 minutes. Remove chicken with tongs and set aside on plate lined with paper towels.

4. If fat has darkened, rinse out skillet and wipe dry. Add butter and when it melts, saute the onion, bell pepper, garlic and curry powder until the onion is soft. Add tomatoes and their juice, salt, pepper and thyme. Simmer, uncovered, 10 minutes.

5. Return the chicken to the skillet and baste it well with the sauce. Remove skillet from heat, cover and place in oven. Braise chicken about 30 minutes. During last 10 minutes of cooking, add currants and stir to combine. Do not over cook; a tender young fryer will disintegrate if cooked too long.

6. When ready to serve, sprinkle chicken with toasted almonds and chopped parsley. Serve with spicy mango chutney on the side, if desired.