Chicken Wings Country Captain

3 lb. chicken wings (about 18)
2 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper
3/4 tsp. marjoram
1 tsp. minced garlic
1 green pepper, sliced
3/4 cup chopped onions
1 can (1 lb. 12 oz.) tomatoes
1/2 cup whole blanched almonds
1 tbsp. butter or margarine
4 tbsp. cornstarch
1/2 cup white dinner wine or water
1/3 cup currants or raisins

Spread chicken wings in 13x9x2-inch baking pan or a 3 1/2-quart shallow baking dish; mix curry with salt, pepper and marjoram; sprinkle over chicken; add garlic. Layer green pepper and onion on top, then pour undrained tomatoes over all.

Cover tightly and bake at 400 degrees, 1 hour, or until chicken is tender.

Meanwhile, saute almonds in margarine until golden.

Mix cornstarch with wine and pour evenly into the sauce around chicken. Sprinkle with almonds and currants.

Uncovered, return to oven for 10 minutes longer, or until sauce has thickened. Serve with hot buttered rice, if you like.

Makes 6 servings
Source: The Almond Board of California