3 pound fryer, cut into serving pieces
1/4 cup flour
2 teaspoons salt
2 teaspoons curry powder
1/8 teaspoon pepper
1 large onion, chopped
1 large green pepper, seeded and sliced into rings
2 cloves garlic, minced
1/2 cup raisins
1 can (16 ounces) whole tomatoes, mashed
3 tablespoons flour
3 tablespoons water
Rinse chicken and pat dry.
Combine 1/4 cup flour, the salt, curry powder and pepper. Dust chicken well with flour mixture.
Place coated chicken in Crock-Pot 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.
Remove chicken pieces to warm platter.
Thicken sauce before serving by stirring 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 saffron rice. Spoon sauce over top.