1 3 pound fryer cut up
1/3 cup AP flour
1 Tbls olive oil
2 medium onions thinly sliced
1 garlic clove
1 medium green pepper chopped
1 large stalk celery chopped
1 Tbls curry powder
1 1/2 tsp salt
1 28 oz can diced tomatoes
1/2 cup dark seedless raisins
1/3 cup slivered almonds
1 Tbls parsley chopped
hot cooked rice
Coat chicken pieces with flour and brown off in skillet, remove to a bowl as they brown.
In remaining drippings over medium heat cook onions, garlic, green pepper, celery, curry powder, and salt, stirring occasionally, until all veg are tender.
Stir in tomatoes with their liquid and raisins. Return chicken to skillet; over high heat, bring to boil. Reduce heat and simmer 30 minutes or until chicken is fork tender.
remove garlic clove and serve over hot rice, sprinkle with almonds.
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