1 (1 lb.) can tomatoes
1 clove garlic
1 med. onion, quartered
1/2 med. pepper cut up
3 lbs. chicken (legs and thighs)
1/4 c. butter
1/4 c. flour
3 tsp. curry powder
1 tsp. salt
1/2 tsp. leaf thyme
1/4 tsp. pepper

Combine and puree in blender tomatoes, garlic, pepper and onion. Set aside. Combine in bowl; flour, curry, salt, thyme and pepper. Coat chicken in flour mixture. Brown chicken evenly in magarine to golden. Sprinkle remaining flour mixture over chicken. Add tomato mixture over chicken. Cook slow covered for 45 minutes. Serve hot fluffy rice with scoop of tomato sauce as side dish.