Country Captain

• 2 (2 1/4 lb.) fryers, cut in fourths or 8 chicken breasts
• 2 finely chopped onions
• 2 finely chopped green peppers
• 2 cans tomatoes
• 1 tsp. chopped parsley
• 1/2 tsp. black pepper (or more)
• 1 small garlic pod
• 1 tsp. salt
• 1/2 tsp. white pepper
• 2 tsp. curry powder
• 1/2 tsp. powdered thyme
• currants
• toasted almonds

1. Remove skin from chicken; flour and fry.
2. Remove from heat, but keep hot.
3. Into fat (same pan) fry onions, green peppers and garlic pod.
4. Cook slowly.
5. Add salt, pepper and curry powder.
6. Add tomatoes, parsley and thyme.
7. Pour over chicken after placing in roaster.
8. Put tight-fitting lid over roaster.
9. Cook in oven 45 minutes or until done.
10. When done and ready to serve, place on bed of cooked rice.
11. Sprinkle with currants and toasted almonds.

fryers, onions, green peppers, tomatoes, parsley, black pepper, garlic, salt, white pepper, curry powder, powdered thyme, currants, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229302 (may not work)