1/3 c Gold Medal all-purpose -flour 1/2 ts Salt 1/4 ts Pepper 3 lb Cut-up broiler-fryer -chicken 2 tb Vegetable oil 1 lg Onion, chopped (about 1 -cup) t 1 1/2 ts Curry powder 1 1/2 ts Chopped fresh or 1/2 -teaspoon dried thyme -leaves 1/4 ts Salt 1 Clove garlic, finely -chopped 1 cn (16 ounces) whole tomatoes, -undrained 1/4 c Currants or raisins 1 md Green bell pepper); -coarsely chopped (about 1 -cup) 1/3 c Slivered almonds, toasted -(page 21) 3 c Hot cooked rice Mix flour, I/2 teaspoon salt and the pepper. Coat chicken with flour mixture. Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken in oil over medium heat about 15 minutes or until brown on all sides. Drain fat from skillet. Mix onion, curry powder, thyme, 1/4 teaspoon salt, the garlic and tomatoes; break up tomatoes. Pour over chicken. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until thickest pieces of chicken are done. Skim fat from liquid if necessary. Stir in currants and bell pepper. Cover and simmer about 5 minutes or until bell pepper is crisp-tender. Sprinkle with almonds. Spoon over rice. Serve with coconut and chutney if desired. 6 servings. Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories 560 Protein 56% Protein 9 37 Vitamin A 14% Carbohydrate, 9 48 Vitamin C 28% Fat 9 24 Thiamin 24% Cholesterol, mg 100 Riboflavin 18% Sodium, mg 880 Niacin 62% Potassium, mg 660 Calcium 8% Iron 22% From the files of Al Rice, North Pole Alaska. Feb 1994