|Chicken||1 , cut up (About 3 Pounds)|
|Seasoned salt||To Taste|
|Flour||1⁄2 Cup (8 tbs)|
|Spice blend||1 Teaspoon (Use Commercial Variety Or Your Own Blend Of Spices)|
|Olive oil||2 Tablespoon (Use Cold Pressed Variety)|
|Canned italian plum tomatoes||28 Ounce|
|Curry powder||1 Tablespoon (Or To Taste)|
|Dried thyme leaves||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Dried onion flakes||2 Tablespoon|
|Seasoned salt||1⁄2 Teaspoon|
|Dried currants||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Rinse the chicken and pat dry.
Season each chicken piece lightly with seasoned salt.
Combine the flour and spice blend in a plastic bag and shake to blend.
Shake each chicken piece in the bag of flour mixture until coated.
Heat the butter and olive oil in a skillet over medium heat.
Brown the coated chicken pieces in the skillet.
Remove the chicken to a 9xl3 inch baking dish or large casserole and arrange in one layer.
Preheat the oven to 350 degrees.
Strain the juices from plum tomatoes through a sieve into a 4 cup measuring cup, pushing juice and seeds out of each tomato.
Whisk the curry powder, thyme, garlic, onion flakes, pepper and seasoned salt into the tomato juice.
Pour the tomato mixture evenly over the chicken in the baking dish.
Cover the dish tightly with foil.
Bake for 40 minutes.
Remove from oven and remove foil.
Sprinkle with the currants and almonds.
Bake, uncovered, for 20 to 30 minutes longer or until bubbly.
Serve with rice cooked in chicken broth.