Country Curry Chicken

1/3 cup flour
2 teaspoons curry powder
1 1/2 teaspoons salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 frying chicken (about 3 pounds), cut up
1/3 cup salad oil
1 cup sliced onion
1 cup ketchup
1 cup water
1/4 cup currants or raisins
1 large green pepper, cut in 1-inch pieces
1/4 cup toasted almond slices (optional)

On a piece of waxed paper, stir together the flour, curry powder, salt, garlic salt, and pepper. Rinse chicken pieces and dry thoroughly with paper towels.

Dredge pieces in seasoned flour, coating well. In a large heavy skillet, heat the salad oil. Add seasoned chicken pieces and brown well on all sides, about fifteen minutes. Sprinkle on any remaining seasoned flour, add the onion, ketchup, water and currants.

Cover tightly and bring to a boil. Lower heat and simmer gently until chicken is tender, about 35 minutes. Add the green pepper pieces and continue cooking ten minutes more. Serve chicken and sauce over hot, fluffy rice, with a sprinkling of almond slices if desired. Serves six.

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