The Captain'S Chicken - cooking recipe

Ingredients

1/4 c. vegetable oil
3/4 c. chopped green pepper
1 tsp. curry powder
1/8 tsp. cayenne pepper
1/2 c. currants
2 Tbsp. chopped parsley
1 (32 oz.) can tomatoes, drained and chopped
4 lb. frying chicken, cut into serving-size pieces
1 c. flour, seasoned with rice and pepper
3 c. cooked rice
1 1/2 c. chopped onions
1 clove garlic, minced
1/4 tsp. thyme
1/2 c. water
32 whole roasted almonds

Preparation

Saute onions, garlic, green pepper and curry powder in the oil until the vegetables are tender.
Add the thyme, cayenne, parsley and tomatoes.
Cover and simmer for 1 hour over low heat. Meanwhile, sprinkle the chicken pieces with salt and pepper and dredge in the seasoned flour.
Fry the pieces until just done, about 10 to 15 minutes, in deep fat which has been heated to 375\u00b0 or until a 1-inch cube of bread browns in 1 minute.
Place the cooked chicken in a roasting pan, add the water and sprinkle with currants.
Pour the simmered vegetables over, cover tightly and bake at 325\u00b0 for 1 hour.
Garnish with the roasted almonds and serve over very hot cooked rice.
Very good, I left out currants and almonds and it was still good.