2 (2 1/2 lb. each) chickens, cut up
1/4 c. flour
2 tsp. salt
1/2 tsp. pepper
3 tbsp. vegetable oil
1 c. chopped onion
1 lg. green pepper, chopped
1 lg. clove garlic, crushed
3 tsp. curry powder
1 (1 lb.) can tomatoes
1/2 c. raisins
Hot cooked rice

Combine flour, salt, and pepper in plastic bag. Shake chicken a few pieces at a time in flour mixture. Brown chicken in oil in a heavy kettle or Dutch oven. Remove chicken and keep warm.

Add onion, green pepper, garlic and curry powder to drippings in kettle. Saute until soft. Add tomatoes (break with spoon), raisins, and chicken. Cover and simmer 1 hour or until chicken is tender. Arrange chicken on a bed of rice. Spoon sauce on top. Serves 8.