2 whole chickens, cut into pieces
1/2 c. flour
Salt to taste
Freshly ground black pepper to taste
1/2 tsp. Hungarian paprika
1/4 tsp. cayenne pepper
4 tbsp. butter
2 tbsp. oil
3 onions, chopped
4 green bell peppers, chopped
2 cloves garlic, finely chopped
3 tsp. curry powder
1 tsp. ground mace
2 (1 lb. ea.) cans tomatoes, liquid reserved
1/2 c. currants or raisins
6 c. cooked rice
1/2 c. toasted blanched almonds

Rinse the chicken and place in a colander to dry. Mix together the flour, salt, pepper, paprika, and cayenne. Place the slightly damp chicken in the flour and coat on both sides. Meanwhile heat the butter and oil in a large 12-inch chicken fryer or frying pan. Place the chicken in the hot fat, skin side down. Fry until the chicken is nice golden brown and turn.

When the other side is browned, remove from the pan. Add the onions, peppers, garlic, curry powder, and mace to the pan. Cook until the onions are soft but not browned. Add tomatoes and their liquid. Return the chicken to the pan, skin side up, cover, and simmer until tender, about 30 minutes. Remove the chicken. Stir the currants into the sauce, and serve the chicken and sauce on hot rice. Garnish with toasted almonds.