[racheepoo]

Okay, you asked for it

Country Captain
2.5 lb frying chicken, cut into pieces
14 C flour
1/4 t freshly ground black pepper
5 T butter
1/3 C finely diced onion
1/3 C finely diced green pepper
1 garlic clove, crushed
1.5 t curry powder
1/2 t thyme
2 C canned stewed tomatoes
3 lbs. dried currants, washed and drained
Blanced toasted almonds (doesn't say how much)
Chutney

Dredge chicken pieces in flour seasoned with pepper. Heat butter in a large skillet and brown the chicken parts on all sides. Add more butter if necessary Remove chicken from the skillet and add onion, green pepper, and seasonings. Cook briefly, stirring until the onion wilts. Add the tomatoes with liquid, and return the chicken to the skillet, skin side up. Cover and cook until tender (30 minutes or so). Stir the currants into the sauce. Serve with blanched toasted almonds and chutney.