|Chicken||2 1⁄2 Pound|
|Curry powder||1 1⁄2 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Stewed tomatoes||1 Can (10 oz)|
|Dried currants||3 Tablespoon|
|Onion||1⁄3 Cup (5.33 tbs), chopped|
|Green pepper||1⁄3 Cup (5.33 tbs), chopped|
|Blanched toasted almonds||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
Mix together flour, salt, and pepper.
Cut chicken in serving pieces and coat.
Heat 4 tablespoons of the butter in a large, heavy skillet until very hot.
Add chicken and brown well on both sides.
If all the fat is absorbed before chicken is browned, add remaining tablespoon of butter.
Remove chicken and set aside.
Add onion, green pepper, garlic, curry powder, and thyme to skillet and cook for a few minutes over a low heat, stirring in all the brown particles.
Then add the stewed tomatoes.
Put the chicken, skin side up, back into the skillet, cover, and cook slowly for 20 to 30 minutes or until tender when pierced with a fork.
Last of all, stir in the currants.