1 chicken cut up/legs/breasts
1/4 cp flour
1/4 cp salad oil
2 cloves garlic
2 medium onions
1/2 cp chopped celery
1 medium green pepper, chopped
1 tbsp curry
2 tsp salt
1 29 oz can tomatoes
Coat chicken with flour. In skillet over med heat in hot oil, cook chicken til brown on all sides. Remove.
In drippings over med heat, cook garlic –> salt until veggies are tender, about 10 minutes, stirring occasionally. Stir in tomatoes, with liquid; add chicken and heat to boiling. Reduce heat to low. Cover and simmer 40 minutes, or until chicken is fork tender.
Prepare rice and serve over rice with toasted almonds and chopped parsley.
