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Country Captain

Cut the head and feet off a tender three-pound chicken. Singe, draw and cut it in twelve even pieces. Heat two tablespoons melted butter in a saucepan, add the chicken and gently fry ten minutes, occasionally turning the pieces. Add one finely sliced onion, one ditto green pepper and a bean sound garlic finely chopped; then brown ten minutes, stirring meanwhile, and moisten with two gills water. Season with a good teaspoon salt, half teaspoon pepper and one and a half teaspoons curry powder, stir well, then add six finely crushed peeled red tomatoes, half teaspoon freshly chopped parsley and a saltspoon powdered thyme. Stir well, cover pan, then set in oven forty-five minutes, remove and keep hot. Scald, peel and roast to a nice golden colour a quarter of a pound almonds, add to the chicken with three tablespoons picked dried currants, lightly mix; cook five minutes, dress on a hot dish. Arrange a rice for curry around the chicken. Place six thin slices crisp, freshly broiled bacon over, and serve with Indian chutney, separately, and Bombay ducks if at hand.