1 (3 lb.) chicken
Flour, salt, pepper, bacon drippings
1 fat onion
1 big bell pepper
1 pod garlic
Salt & pepper to taste
3 tsp. curry powder
4 cans stewed tomatoes
1/4 c. chopped parsley
1/2 tsp. thyme
1/2 c. currants or raisins
1/2 c. slivered almonds
3 c. cooked rice

To make sauce, saute onion and celery in butter. Stir in 5 tablespoons flour until blended. Add chicken broth. Cook, stirring constantly, until thick. Add cream and season to taste with salt, pepper and a dash of nutmeg.

Roll chicken in flour and seasonings. Fry in fat until brown. Set aside while you add onion, pepper and garlic to pan drippings. Add rest of ingredients except almonds and rice. Put chicken pieces in roaster. Pour over sauce and bake 1 hour, covered, at 350 degrees. Serve with a mound of rice and toasted almonds.