2 broiler fryers (about 2 1/2 lb. each)
1/4 c. flour
2 tsp. salt
1/2 tsp. pepper
3 tbsp. salad oil
1 lg. onion, chopped (1 c.)
1 lg. green pepper, halved, seeded and chopped
1 lg. clove garlic, crushed
3 tsp. curry powder (less if you don't love curry)
1 can (1 lb.) tomatoes
1/2 c. raisins
Hot cooked rice

Cut chicken into serving size pieces. Combine flour, salt and pepper in plastic bag. Shake chicken, a few pieces at a time in flour mixture. Brown chicken, a few pieces at a time in oil in heavy chicken fryer or Dutch oven. Remove chicken and keep warm. Add onion, green pepper, garlic and curry powder to drippings in skillet. Saute until onions is soft. Add tomatoes (breaking them into pieces) raisins and chicken. Cover, simmer 1 hour or until chicken is tender. Arrange chicken on bed of rice. Spoon sauce over top. Makes 8 servings.