4 lb FRYER CHICKEN
    1/2 c  OIL (CANOLA IS BEST)
    1/4 c  FLOUR
      1 tb BUTTER
      1    MEDIUM ONION
      1    LARGE GREEN PEPPER, CHOPPED
      1    CLOVE OF GARLIC
      1 ts SALT
      1 ts PEPPER
           CURRY POWDER TO TASTE
           THYME TO TASTE
     28 oz CAN TOMATOES, UNDRAINED
      4 oz SLIVERED ALMONDS
    1/2 c  RAISINS OR CURRENTS
  COAT CHICKEN WITH FLOUR AND BROWN IN SKILLET IN HOT OIL. IN A SEPARATE
  SKILLET, MELT BUTTER AND SAUTE THE ONION, GREEN PEPPER AND GARLIC
  UNTIL TENDER. STIR IN SALT, PEPPER, THYME AND CURRY POWDER. ADD
  TOMATOES AND SIMMER FOR 10 MINUTES. PLACE BROWNED CHICKEN PIECES IN A
  3 QUART BAKING DISH AND POUR SAUCE OVER THE TOP. COVER AND BAKE FOR
  30 MINUTES IN A 350 DEGREE F. OVEN. SPRINKLE WITH RAISINS AND ALMONDS
  AND BAKE FOR 15 MINUTES LONGER.