The Captain's Chicken

Saute onions, garlic, green pepper and curry powder in the oil until the vegetables are tender.

Add the thyme, cayenne, parsley and tomatoes.

Cover and simmer for 1 hour over low heat. Meanwhile, sprinkle the chicken pieces with salt and pepper and dredge in the seasoned flour.

Fry the pieces until just done, about 10 to 15 minutes, in deep fat which has been heated to 375° or until a 1-inch cube of bread browns in 1 minute.

Place the cooked chicken in a roasting pan, add the water and sprinkle with currants.

Pour the simmered vegetables over, cover tightly and bake at 325° for 1 hour.

Garnish with the roasted almonds and serve over very hot cooked rice.

Very good, I left out currants and almonds and it was still good.