2 (2 1/2 lb. size) broiler-fryer chicken
1/4 c. all purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. cubed red (sweet) pepper
1/2 c. cubed green pepper
1 clove garlic, crushed
1 tbsp. curry powder
1 can (1 lb.) whole tomatoes, drained
1/2 c. dark seedless raisins
4 c. hot cooked rice

Using a large butcher knife, cut chicken in half. Cut each half into 2 pieces, cutting between breast and leg. Wash chicken under cold water and pat dry with paper towel. Put salt, flour and pepper in a large plastic bag. Twist top of bag to close and shake to thoroughly combine ingredients. Add one or two pieces of chicken to the bag; twist top closed and shake until chicken is coated. Remove and shake off excess flour. Repeat until all pieces are coated. Put butter and oil in a 6 quart Dutch oven and heat over moderately high heat. When oil is hot, add chicken, a few pieces at a time, and cook for several minutes, turning to brown well on all sides. Remove browned chicken to platter; repeat for all pieces. Add onion, green and red pepper, garlic and curry powder to drippings remaining in Dutch oven. Saute vegetables, stirring constantly until onion is soft. Stir in tomatoes, crushing with a fork, and the raisins. Bring to boil. Return chicken to sauce; simmer, covered, for 50 to 60 minutes or until chicken is just tender. To serve: Arrange chicken on serving platter; spoon some sauce over chicken. Spoon rice around edge of platter and serve with remaining sauce. Makes 8 servings.