1/4 cup flour
1/2 tsp salt
1/8 tsp pepper
2 1/2 to 3 lbs. boneless, skinless breasts cut into 2 x 2 chunks
1/4 cup vegetable oil
2 large cloves garlic, minced
1 large onion, chopped
1 medium green pepper, chopped
1 1/2 tablespoons mild curry powder
1/2 tsp parsley
1 4 oz. can sliced water chestnuts
2 15 oz. cans tomatoes
1/2 tsp Tabasco sauce
1/2 cup raisins (optional)
2 cups hot cooked rice
Combine flour, salt and pepper, coat chicken pieces with flour mixture. In large skillet, heat oil. Add chicken and brown on all sides; remove and set aside. In same skillet cook garlic, onion, green pepper, curry and parsley and cook 5 minutes. Stir in tomatoes and tabasco sauce.
Place rice in large casserole dish (13 x 9). Place chicken on top of rice and pour tomato mixture over. Bake at 350 for 45 minutes.
Note: You can also mix the rice in the tomato mixture, place the chicken on top and bake for 45 minutes to 1 hour.