Curried Chicken On Rice
|Broiler fryer||3 Pound, cut up (1 Fryer, 2 1/2 To 3 Pound)|
|Flour||1⁄4 Cup (4 tbs)|
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Hot fluffy rice||1 Cup (16 tbs)|
About 50 minutes before serving: Wash, then dry, chicken.
Combine flour, salt and pepper; use to coat chicken.
In large skillet over medium heat, in hot shortening, brown chicken on both sides.
In medium bowl, combine undiluted soup, 3/4 cup water and curry; pour over chicken.
Simmer, covered, 40 minutes or until chicken is tender; stir often.
Sprinkle with almonds.
Serve over rice.