Recipe: International Chicken (with tomatoes, onions, peppers, and curry) (crock pot)

INTERNATIONAL CHICKEN

1 (3 pound) frying chicken, cut into serving pieces
1/4 cup plus 3 tablespoons flour, divided use
2 teaspoons salt
2 teaspoons curry powder
1/8 teaspoon ground black pepper
1 large onion, chopped
1 large green bell pepper, seeded and sliced into rings
2 cloves garlic, minced
1/2 cup raisins
1 (16 ounce) can whole tomatoes, mashed
3 tablespoons water
Hot cooked rice or saffron rice (to serve)

Rinse chicken and pat dry; set aside.

Combine 1/4 cup flour, the salt, curry powder and pepper. Dust chicken well with flour mixture. Place coated chicken in crockpot. Mix in chopped vegetables, garlic, and raisins. Pour tomatoes over all.

Cover and cook on LOW for 8-10 hours or on HIGH for 3-4 hours.

Remove chicken pieces to warm platter. Thicken sauce before serving by stirring a smooth paste of the remaining 3 tablespoons flour and 3 tablespoons water into the sauce in crockpot.

Cover and cook on HIGH until sauce is thickened.

This is good served on rice, especially saffron rice. Spoon sauce over top.

Servings: 4
Recive from Rival