Country Captain

3 lb. frying chicken, cut into serving pieces

Salt

Flour

2 T butter

1 onion, sliced

1 large red sweet pepper, chopped

1 clove garlic, minced

1 No. 2 can tomatoes, mashed

1 t salt

1 t white pepper

1 1/2 t curry powder

1 t chopped parsley

1/4 t oregano

1/4 lb blanched almonds (some sliced and some whole, roasted to golden brown)

1/4 c currants

1 c mushroom soup

1 c cooked rice

6 slices of bacon

Dip chicken into salt and flour mixture and fry until gold brown (10-15 minutes). Remove from skillet. Add butter to fat left in skillet and saute onion. Make sauce of all remaining ingredients, except rice and bacon. Add to sauteed onion and cook 15 minutes until well blended.

Place fried chicken in greased casserole, add cooked rice and pour sauce over it. Cook for 30 to 45 minutes in 350-degree oven. Top with 6 slices crisp bacon. This will serve six. To complete the meal add a tossed salad and light desert.