Chicken Curry, Southern

• 1 (3 1/2 lb.) broiler-fryer, cut up
• 1/4 c. flour
• 1/4 c. salad oil
• 2 garlic cloves, halved
• 2 medium onions, thinly sliced
• 1/2 c. chopped celery
• 1 medium green pepper, chopped
• 2 tsp. salt
• 1 (29 oz.) can tomatoes
• 1 c. regular long grain rice
• 1/2 c. dark seedless raisins
• 1 Tbsp. butter or margarine
• 1/3 c. blanched whole almonds
• chopped parsley for garnish
• 2 Tbsp. curry powder

1. Coat chicken with flour.
2. In 12-inch skillet over medium-high heat in hot oil, brown chicken.
3. Remove chicken from skillet.
4. In drippings in skillet, cook garlic, onions, celery, green pepper, curry powder and salt until vegetables are tender.
5. Stir in tomatoes and their liquid; add chicken pieces and heat to boiling. Reduce heat to low; cover and simmer 40 minutes or until chicken is fork-tender.
6. Prepare rice and add raisins.

flour, salad oil, garlic, onions, celery, green pepper, salt, tomatoes, regular long grain rice, raisins, butter, almonds, parsley, curry powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006312 (may not work)