Tomato Raisin Chicken
|Flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|Onion||1 Large, chopped|
|Green pepper||1 Large, halved, seeded, and chopped|
|Garlic||1 Clove (5 gm), crushed|
|Curry powder||3 Teaspoon|
|Tomatoes||1 Can (10 oz)|
|Raisins/Currants||1⁄2 Cup (8 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
1. Cut chicken into serving-size pieces.
2. Combine flour with 1 teaspoon of the salt and 1/4 teaspoon of the pepper in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture to coat; tap off excess.
3. Brown chicken, part at a time, in oil in a kettle. Remove chicken; keep warm.
4. Add onion, green pepper, garlic and curry powder to drippings remaining in kettle; saute until soft. Add tomatoes (breaking with spoon), raisins and reserved chicken; cover. Simmer 1 hour, or until chicken is tender. Arrange chicken on a bed of rice. Spoon sauce over top.