2 1/2 lbs. chicken
1/4 c. flour
1 tsp. salt
1/4 tsp. freshly ground pepper
4 tbsp. butter
1/3 c. finely diced onion
1/3 c. finely diced green pepper
1 clove garlic, crushed
1 1/2 tsp. curry powder
1/2 tsp. dried crushed thyme
1 can stewed tomatoes
3 tbsp. dried currants of raisins
Blanched toasted almonds

Coat chicken with flour, salt and pepper. Heat butter in frying pan; brown chicken.

Remove chicken and add onion, green pepper, garlic, curry powder and thyme. Stir over low heat and loosen any brown particles.

Add tomato including liquid. Return chicken to skillet skin side up. Cook slowly until tender, 20-30 minutes. Stir the currants or raisins into sauce. Put almonds on top.

I always use chicken breast with skin and it comes out fine.

OR bake in 325 degree oven for 45 minutes until tender.