Ingredients
8 boneless skinless chicken breast halves (about 2 pounds)1/2 cup all-purpose flour1/4 cup shortening2 medium onions, chopped2 medium green peppers, chopped1 garlic clove, minced2 to 3 teaspoons curry powder1 teaspoon salt1/2 teaspoon white pepper2 cans (14-1/2 ounces each) diced tomatoes, undrained1 teaspoon chopped fresh parsley1/2 teaspoon dried thyme1 cup water3 tablespoons raisins or dried currantsHot cooked rice1/4 cup slivered almonds, toasted, optional
Preparation
Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375° for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired.
