Country Captain Chicken - cooking recipe

Ingredients

2 -3 lbs frying chickens
1/4 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons butter
2 tablespoons vegetable oil
1/3 cup finely diced onion
1/3 cup finely diced green pepper
2 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon dried thyme
1 (16 ounce) can stewed tomatoes, with liquid
3 tablespoons currants
toasted almond

Preparation

Cut chicken into 8 pieces.
Wash pieces and pat dry.
Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
Stir over low heat to loosen the browned particles.
Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
Cover and cook slowly until tender, 20 to 30 minutes.
Stir the currants into the sauce and serve accompanied by almonds.