2 fryers, cut up
1 tsp. salt
1/2 tsp. white pepper
2 onions, minced
2 chopped green peppers
1 clove garlic, minced
2 tsp. curry powder
2 cans tomatoes
1/2 tsp. chopped parsley
1/2 tsp. powdered thyme
3 tbsp. currants
Almonds for garnish

Skin the chicken, salt and pepper - brown in 1/2 inch deep oil. Remove from pan. Pour off 1/2 the oil. In the remaining oil, saute onions, peppers, garlic and curry. Brown lightly; add tomatoes, parsley and thyme. Cool down slightly. Put chicken in a large baking pan and pour mixture over, adding water and-or wine to cover. Cover pan and bake at 400 degrees for 45 minutes.

Cook 2 cups of raw rice. When chicken is done, put in the center of a large, deep platter, with the rice around it. Pour the gravy over the rice and sprinkle the almonds that have been blanched, and the currants over this. Garnish with parsley. Serves 8-10.