Curry Chicken Dinner

• 8 boneless skinless chicken breast halves (about 2 pounds)
• 1/2 cup all-purpose flour
• 1/4 cup shortening
• 2 medium onions, chopped
• 2 medium green peppers, chopped
• 1 garlic clove, minced
• 2 to 3 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1 cup water
• 3 tablespoons raisins or dried currants
• Hot cooked rice
• 1/4 cup slivered almonds, toasted, optional

1. Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375u0b0 for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired.

chicken, allpurpose, shortening, onions, green peppers, garlic, curry powder, salt, white pepper, tomatoes, parsley, thyme, water, raisins, rice, slivered almonds

Taken from www.tasteofhome.com/recipes/curry-chicken-dinner/ (may not work)