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Remove skin from chicken. Combine flour, salt and pepper to
taste. Dredge chicken in flour mixture, and brown in hot
shortening. Remove chicken from skillet, but keep it hot
(important!). Pour off all but 1/4 cup drippings from skillet. Add
onion powder, garlic salt. Cook very slowly, stirring constantly,
until vegetables are tender. Season with 1 1/2 teaspoon salt, 1/2
tsp white pepper, and curry powder to taste. Add tomatoes, 1/2
tsp parsley, thyme. Stir gently to mix. Put chicken in roast and
add sauce. Cover and bake at 350 degrees for 45 minutes or
until tender. Eat over rice.
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