2 broilers (fryers)
1/4 c. flour
2 tsp. salt
1/2 tsp. pepper
3 tbsp. vegetable oil
1 lg. chopped onion
1 lg. seeded, chopped green pepper
1 lg. clove garlic, crushed
3 tsp. curry powder
1 (1 lb.) can tomatoes
Pot of cooked rice

Cut chicken into serving size pieces. Combine flour, salt, pepper in plastic bag. Shake chicken in flour mixture. Brown chicken, a few pieces at a time in oil in a heavy skillet. Remove chicken and keep warm. Drain oil from skillet leaving about 3 tablespoons; add onion, green pepper, garlic and curry powder to drippings in skillet. Saute until soft. Add tomatoes (breaking with spoon). Add raisins and reserved chicken. Cover and simmer 1 hour. Arrange chicken on bed of rice. Spoon sauce over top. Makes 8 servings.