1 3 pound fryer — cut in servings
1/4 cup flour
2 teaspoons salt
2 teaspoons curry powder
1/8 teaspoon pepper
1 large onion — chopped
1 large green bell pepper — sliced into rings
2 cloves garlic — minced
1/2 cup raisins
1 16 oz can whole tomatoes — mashed
3 tablespoons flour
3 tablespoons water
Rinse chicken and pat dry. Combine 1/4 cup flour, the salt, curry powder and p epper. Dust chicken well with flour mixture. Place coated chicken in Crock-Po t and mix in chopped vegetables, garlic and raisins. Pour tomatoes over all. cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.
Remover chicken pieces to warm platter. Thicken sauce before serving by stirri ng a smooth paste of the 3 tablespoons flour and water into the sauce in Crock- Pot. Cover and cook on High until sauce is thickened. This is good served on rice—especially saaffron rice. Spon sauce over top. Serves 4