1. Cut chicken into 8 pieces. 2. Wash pieces and pat dry. 3. Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper. 4. Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat. 5. Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme. 6. Stir over low heat to loosen the browned particles. 7. Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up. 8. Cover and cook slowly until tender, 20 to 30 minutes. 9. Stir the currants into the sauce and serve accompanied by almonds. ---------------------------------------------------------------------------
Nutrition
Ingredients
