2/3 c. flour
6 tsp. curry powder
2 tsp. salt
1 tsp. garlic salt
1/2 tsp. pepper
3 chicken breasts (skinned and halved)
3 c. ketchup
3 c. water
1 med. onion (chopped)
1/2 c. raisins
1/2 c. green pepper (chopped)
2 eggs (hard boiled)
2 c. rice
1 lg. onion (finely chopped)
1 lg. tomato (finely chopped)
1 sm. green pepper (chopped)
1 c. chopped nuts
1 c. toasted coconut
1 c. ripe banana (chopped)

Mix together flour, curry powder, salts and pepper. Cut chicken into quarters. Dip in flour mixture and lightly brown in deep pan. Add remaining flour mixture, ketchup and water, onion, raisins, green pepper. If a thinner consistency is preferred, add more liquid. Bring to a boil.

Reduce heat. Cover and simmer for approximately 1 hour. Stir occasionally. Serve over cooked rice. Sprinkle mashed hard boiled egg, onion, tomato, green pepper, nuts, coconut and ripe banana over individual serving (in desired amount).