Country Captain

Based on the recipe "Cecily Brownstone's Country Captain" in James Beard's American Cookery

1 frying chicken
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
4 Tablespoons butter
1/3 cup finely diced onion
1/3 cup finely diced green pepper
1 clove garlic, crushed
1 1/2 teaspoons curry powder
1/2 teaspoon dried crushed thyme
1 can peeled tomatoes (and liquid)
3 tablespoons currants
blanched toasted almonds (optional)

Cut the chicken into serving portions: 1 or two back pieces, 2 pieces of breast, wings, drumsticks and thighs. Wash and pat dry chicken, removing skin at this stage if desired. Coat pieces with a mixture of flour, salt and pepper. Heat the butter in a large skillet; brown the chicken. Set aside. Add the onion, green pepper, garlic, curry powder an thyme to the skillet. Stir over low heat to loosen the browned particles. Add the tinned tomatoes and liquid. Return the chicken to the skillet and submerge if possible. If the skin has been retained, cook the pieces skin side up. Cover and cook slowly until tender - 20 to 30 minutes. Stir the currants into the sauce. Serve accompanied by the almonds.