1/3 c. flour
1 1/2 tsp. salt
2 1/2 to 3 lb. chicken, cut into serving pieces
1/4 c. butter
1 lg. onion, thinly sliced
1/3 c. light raisins
4 c. cooked rice
1/2 c. flaked coconut
1/4 c. coarsely chopped salted peanuts or cashews
1 1/2 tsp. curry powder

Season flour with salt and pepper, coat chicken and brown in butter. Remove from skillet. Cook onions in remaining butter. Add raisins when onions are tender. When raisins have puffed up, add rice, coconut and peanuts. Sprinkle with curry powder and mix well. Spoon rice mixture into ungreased shallow baking dish. Top with chicken and bake uncovered at 350 degrees for about 1 hour or until chicken is tender. Serve with broiled banana: sprinkle peeled bananas with lemon juice. Brush with melted butter and broil until tender.