Chicken Curry Southern Style

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

1. On waxed paper, coat chicken with flour.
2. In a 12-inch skillet on medium-high heat, in hot salad oil, cook chicken until it is browned on all sides.
3. Remove chicken from skillet.
4. In drippings over medium heat, cook garlic, onions, celery, green pepper, curry and salt until veggies are tender (10 minutes), stirring occasionally.
5. Stir in tomatoes and their liquid.
6. Add chicken pieces and heat to boiling.
7. Reduce heat and simmer 40 minutes or until chicken is tender.

broilerfryer, flour, salad oil, garlic, onion, celery, green pepper, curry powder, salt, tomatoes, regular long grain rice, currants, butter, almonds, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239294 (may not work)