Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 T Butter 1 cn Plum tomatoes
1 ea Small onion, finely chopped 2 c Chicken stock
1/2 ea Sweet pepper, finely chopped 2 T Curry powder
2 ea Garlic cloves finely chopped 1/4 c Dried shredded coconut
2 T Vegetable oil 1/4 c Sultana Raisins
1/2 c All purpose flour 1 x Salt and pepper to taste
1 1/2 t Salt 1 ea Slived almonds to garnish
1 t Pepper 1 ea Chopped parsley to garnish
3 lb Chicken serving size pieces

Melt butter in skillet large enough to hold chicken in one layer. Add
onion, carrot green pepper, garlic and cook until tender, about 5
minutes. Transfer to saucepan. Add oil to skillet. Combine flour,
salt and pepper in bowl. Roll chicken in flour mixture, cook in hot
oil until nicely browned. Drain off any excess oil. Add tomatoes,
their liquid, stock and curry powder to sauce with cooked vegetables.
Bring to boil over medium heat. Pour over chicken and simmer for 15
minutes. Stir in coconut and raisins; simmer for 5 minutes longer.
Test chicken for doneness, check seasoning. Arrange chicken in
serving bowl. Garnish with almonds and parsley. Serve with boiled
rice.

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