1 frying chicken, 3 lb., cut up

1 clove garlic, sliced

¼ cup flour

1 chicken bouillon cube

1teaspoon salt

2 teaspoons curry powder

1/8 teaspoon pepper

¼ teaspoon ginger

2 tablespoon butter or margarine

2 medium apples, peeled, cored and sliced

¼ cup light raisins

1cup water

4 cup toastedl slivered a1monds

1medium onion, quartered and sliced (optional)

Dredge chicken pieces in mixture of flour, salt and pepper. Melt butter or margarine in a heavy frying pan over moderate heat; add chicken and brown well. After browning, sprinkle any remaining flour mixture over chicken; add raisins. Combine water, onion, garlic, bouillon cube, curry powders, and ginger in blender. Turn blender to "chop" for about five seconds, until onions are finely chopped. Add apples and "chop" for about five seconds. Pour mixture over chicken, cover; bring to simmering stage and cook slowly until chicken is tender, 50-60 minutes. Serve with white rice, sprinkle with almonds if desired.