Rinse chicken and pat dry. Combine 1/4 cup flour, the salt, curry powder and pepper. Dust chicken well with flour mixture. Place coated chicken in Crock-Pot and mix in chopped vegetables, garlic and raisins. Pour tomatoes over all. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.
Remove chicken pieces to warm platter. Thicken sauce before serving by stirring a smooth paste of the 3 tablespoons flour and water into the sauce in Crock-Pot. Cover and cook on High until sauce is thickened. This is good served on rice - especially saaffron rice. Spon sauce over top. Serves 4.
1 3 pound fryer (cut in servings)
1/4 cup flour
2 teaspoons salt
2 teaspoons curry powder
1/8 teaspoon pepper
1 large onion (chopped)
1 large green bell pepper (sliced into rings)
2 cloves garlic (minced)
1/2 cup raisins
1 16 oz can whole tomatoes (mashed)
3 tablespoons flour
3 tablespoons water