2 (2 1/2 lb.) chickens (broiler-fryer)
1 1/4 c. flour
2 tsp. salt
1/2 tsp. pepper
1 c. chopped onion
1 lg. green pepper, chopped
1 clove garlic, crushed
3 tsp. curry powder
1 lb. tomatoes
1/2 c. raisins
2 c. hot, cooked rice

Cut chicken into serving pieces. Combine flour with 1 teaspoon salt and 1/4 teaspoon pepper. Coat chicken pieces. Brown chicken in oil in a Dutch oven. Remove. Add onion, green pepper, garlic and curry to drippings. Saute until soft. Add broken up tomatoes, raisins and chicken. Simmer covered 1 hour. Arrange chicken on a bed of rice. Spoon sauce over. Serves 4.