2 Tablespoons Vegetable oil 1 Tablespoon Butter 1 Whole chicken (3.5 lbs.). (Rinsed/patted dry/cut into 8 pieces) Salt and black pepper
In a large ovenproof skillet, heat the oil and butter over medium-high heat. Lightly sprinkle the chicken all over with salt and black pepper. Add to the skillet, skin side down. Cook, turning once, until browned on both sides, about 8 minutes. Transfer the chicken to a plate.
1 Large yellow onion (chopped) 1 Large green bell pepper (chopped) 1 Clove garlic (chopped) 1 Tablespoon Curry powder 1 Can (28 oz) diced tomatoes 1/3 Cup Dried currants
Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the garlic and curry powder and cook for 30 seconds, until fragrant. Add the tomatoes and currants and bring to a boil. Taste and add some salt and/or black pepper if you think it needs it.
Return the chicken and any accumulated juices to the pan, skin side up, and transfer to the oven. Bake, uncovered, until the chicken is cooked through, about 40 minutes.
3 Cups Cooked rice
Cook the rice
1/2 Cup Slivered almonds (toasted)
Serve over the rice and sprinkle with the slivered almonds.