Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   butter
   1      small         onion -- finely chopped
     1/2                sweet pepper -- finely chopped
   2                    garlic cloves finely chopped
   2      tablespoons   vegetable oil
     1/2  cup           all purpose flour
   1 1/2  teaspoons     salt
   1      teaspoon      pepper
   3      pounds        chicken serving size pieces
   1      cup           plum tomatoes
   2      cups          chicken stock
   2      tablespoons   curry powder
     1/4  cup           dried shredded coconut
     1/4  cup           sultana raisins
   1                    salt and pepper to taste
   1                    slivered almonds to garnish
   1                    chopped parsley to garnish

Preparation:

Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice.