Preparation:
Combine flour with 1 teaspoon of salt and 1/2 teaspoon of pepper in a pla stic bag. Add the chicken pieces, a few at a time. Shake in flour to coat . Shake off excess. Brown chicken, a few pieces at a time, in heavy kettl e or Dutch oven. Remove chicken to a heated dish to keep warm. Add onion, green pepper, garlic and curry powder to fat remaining in kettle. Saute until tender. Add tomatoes, breaking up with a spoon, raisins, the remain ing salt and pepper and reserved chicken. Cover and simmer for 40 minutes or until chicken is tender. Arrange chicken on a bed of hot cooked rice. Spoon sauce over all. |
