|Enriched flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ready to cook chicken||3 Pound, cut in serving pieces (1 no.)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Thin onion slices||1⁄2 Cup (8 tbs)|
|Light raisins||1⁄2 Cup (8 tbs)|
|Cooked rice||4 Cup (64 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Coarsely chopped salted peanuts||1⁄4 Cup (4 tbs)|
|Curry powder||1 1⁄2 Teaspoon|
Season flour with the salt and pepper; coat chicken pieces with mixture.
Brown chicken in butter; remove from skillet.
Cook onion in remaining butter till tender but not brown.
Add raisins and heat till they puff.
Stir in rice, coconut, and peanuts.
Sprinkle with curry powder; mix.
Spoon rice mixture into ungreased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish.
Top with chicken.
Bake at 350° about 1 hour or till chicken is tender.
Serve with sliced banana.