1 (2 1/2 pound) fryer
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
4 to 5 tablespoons butter
1/3 cup onion, chopped fine
1/3 cup green bell pepper, chopped fine
1 clove garlic, crushed
1 1/2 teaspoons curry powder
1/2 teaspoon dried thyme
1 (16 ounce) can stewed tomatoes
3 tablespoons dried currants
Blanched, toasted almonds
Chutney

Mix together flour, salt and pepper. Cut chicken in serving pieces and coat. Heat 4 tablespoons of the butter in a large, heavy skillet until very hot. Add chicken and brown well on both sides. If all the fat is absorbed before chicken is browned, add remaining tablespoons of butter. Remove chicken and set aside.

Add onion, green pepper, garlic, curry powder and thyme to skillet and cook for a few minutes over low heat, stirring in all the brown particles. Then add the stewed tomatoes. Put the chicken, skin side up, back into the skillet, cover, and cook slowly for 20 to 30 minutes or until tender when pierced with a fork. Last of all, stir in the currants. Serve with almonds and chutney on the side.

Serves 4.