Country Captain

• 2 tablespoons butter
• 1 frying chicken, cut into pieces
• 1 onion, finely sliced
• 1 green pepper, sliced
• 1 garlic clove, minced
• 1 cup chicken bouillon
• 1½ teaspoons curry powder
• ¼ lb. roasted almonds
• 3 tablespoons dried currants
• Salt and pepper

Heat butter in skillet, add chicken pieces and brown. Drain chicken on paper toweling and cook finely sliced onion until lightly browned, also sliced green pepper and minced garlic clove. Add chicken bouillon, and curry powder. Salt and pepper. Add chicken pieces. Cover and bake in 350° oven for 45 minutes. Take skillet from oven, add almonds and currants and cook on top of stove for 5 minutes, to blend flavors. Remove from heat and cool completely before freezing.