Title: Creole Chicken 1
Categories: Chicken Regional
Yield: 6 Servings

3 1/2	lb	Broiler-fryer
2	qt	;water
1	ts	Salt
1	tb	Butter or margarine
1	md	Onion; chopped
2	cl	Garlic; minced
2		16-oz cans whole tomatoes undrained and chopped
2	ts	Curry powder
2	ts	Dried thyme
1/4	ts	Salt
1	ds	Ground red pepper
1	c	Currants
8	oz	Blanched almonds; toasted
		Hot cooked rice

Combine first three ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender.

Remove chicken, reserving 1 cup liquid; let chicken cool. Skin, bone, and cut chicken into large chunks. Cover and chill reserved liquid and chicken.

Melt butter in a large skillet over medium-high heat; add onion and garlic, and cook, stirring constantly until crisp-tender. Add tomatoes and next four ingredients; cover and cook over low heat 1 hour, stirring occasionally.

Add currants, almonds, and chicken; cover and cook over low heat one hour, adding reserved liquid as necessary to prevent sticking. Serve over rice. Yield: six servings.

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