Southern Chicken

1/2 cup all purpose-flour
1 teaspoon salt
1/2 teaspoon pepper
1 (2 1/2 to 3 pound) chicken cut into pieces or 4 boneless, skinless chicken breasts
Vegetable oil
1 large onion, chopped
1 large bell pepper, chopped
1/4 cup celery (optional)
1 clove garlic, minced
2 16-ounce cans diced tomatoes, undrained
1/2 cup currants (raisins if currants are not available)
2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground thyme or to taste
1 1/2 tablespoons minced parsley
1/2 cup sliced almonds, toasted (optional)

Combine first three ingredients, stirring well. Dredge chicken in the flour mixture. Pour oil to a depth of 1/2-inch in a large heavy skillet. Fry chicken in hot oil until browned. Save two tablespoons pan drippings. Drain chicken on rack.

Arrange chicken in a 13 x 9-inch baking dish; set aside.

Cook onion, green pepper, celery and garlic in the pan drippings until tender. Add tomatoes and next five ingredients; stir well. Check your sauce; if your tomatoes are too acidic, just add a pinch of sugar. Spoon sauce over the chicken in the baking dish.

Cover and bake at 350 degrees for 45-50 minutes. While chicken is baking, prepare Jasmine or Basmati rice, according to package directions. When ready to serve, place rice on plate and spoon a piece of chicken and sauce over the rice. Sprinkle with parsley and almonds. Makes four large servings.