This dish, known all over Georgia and much of the southern U.S., dates to the early 1800's. There are several versions of its origin, but a known fact is that it was the favorite entree of President Franklin Roosevelt, introduced to him by his cook at Warm Springs, Georgia.

• 1 frying chicken, cut into pieces
• 1/2 cup flour
• salt and ground pepper, to taste
• 2 tbsp. vegetable oil
• 2 tbsp. butter
• 1/2 cup finely chopped onion
• 1 clove garlic
• 3/4 cup finely chopped green pepper
• 1 cup sliced mushrooms
• 1/2 cup raisins
• 1 tbsp. curry powder
• 1 tsp. thyme
• 2 cups chopped canned tomatoes
• 1/2 cup toasted, slivered almonds

Dredge chicken in flour seasoned with salt and pepper. Shake off excess. Heat oil and butter in a heavy skillet large enough to hold chicken in one layer, or cook in batches. Brown chicken on all sides; remove from pan.

To the skillet, add onion, garlic, peppers, mushrooms, raisins, curry powder, and thyme. Stir until vegetables are wilted. Stir in tomatoes and salt and pepper to taste. Bring to a boil. Add chicken pieces, skin side up. Cover and cook until chicken is cooked throughly, about 30 minutes. Serve with cooked rice, toasted almonds, and chutney on the side.