4 tablespoons butter 1/4 cup finely chopped onion 1/2 cup diced carrot 1/2 medium sweet bell pepper, finely chopped 2 garlic cloves finely chopped 2 tablespoons vegetable oil 1/2 cup all purpose flour 1 1/2 teaspoons salt 1 teaspoon pepper 2 1/2 to 3 1/2 pounds chicken parts 1 can diced tomatoes (14.5 ounces)

• 2 cups chicken broth
• 2 to 4 teaspoons Madras curry powder, or to taste
• 1/4 cup dried shredded coconut
• 1/4 cup golden raisins
• salt and pepper to taste
• slivered almonds to garnish
• chopped parsley to garnish

Preparation
Melt butter in a large skillet. The skillet should be large enough to cook chicken in one layer. Add onion, carrot, green pepper, garlic and cook until tender, about 5 minutes. Transfer to a large Dutch oven or saucepan.

Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. To the saucepan with vegetables, add tomatoes, their liquid, stock and curry powder. Bring to boil over medium heat. Pour vegetable mixture over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness and check seasoning; add salt and pepper if necessary. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with hot boiled rice.