4 pounds of chicken
1 1/2 cups flour with 1/2 tsp. pepper
1/2 cup olive oil
2 onions, chopped
2 green peppers, chopped
1 clove garlic, minced
3-4 tsp. curry powder
1 1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. thyme
2 #3 oz. cans tomatoes
1 tbsp. chopped parsley
6 cups cooked rice
1/4 cup currants, optional
1/4 cup toasted almonds

Skin chicken and roll in flour. Fry in oil till browned. Remove and keep warm in oven. Cook onions, peppers, and garlic in remaining fat till tender. Stir in curry, salt, pepper and thyme, mixing well. Add tomatoes and parsley. Heat. Put chicken in deep casserole and pour in sauce. Cover and bake at 350 degrees for 45 minutes or till tender. Remove chicken and stir in currants, pour sauce over rice, place chicken on top, sprinkle almonds over all. Garnish with parsley.