3 lb. frying chicken, cut up or can use more
1 1/2 c. flour
1 tsp. salt
1/2 tsp. paprika
1/2 c. shortening
1 onion, chopped
1 clove garlic, chopped
1 can (1 lb. 4 oz.) tomatoes, 2 1/2 c.
1 c. hot water
1 tsp. salt
1 tsp. curry powder
1/2 tsp. each parsley, thyme
1/4 tsp. pepper
3 to 4 c. cooked rice (1 c. uncooked)
1/2 c. sliced almonds
1/2 c. raisins, optional

Shake chicken in paper bag with flour, salt, pepper, paprika. Brown chicken on all sides in hot shortening. Add onions, garlic and saute until onion is transparent. Add tomatoes, water and seasoning. Bring to boil. Cover and cook over low heat 45 minutes or until tender.

Serve with fluffy rice. Cook rice separate. Add raisins to cooking rice then add nuts after rice is cooked. Put cooked chicken over bed of rice. Very good. Serves 4 to 6 servings or more.