This comes from the Betty Crocker International Cook Book.
In a 12 in skillet or Dutch oven, heat 2 Tablespoons vegetable oil until hot. Cook a 2 1/2 to 3 lb cut up chicken over medium heat until brown on all sides. Sprinkle with 1 teaspoon salt. Cover and cook over low heat until chicken is done – 30 to 40 minutes. (add water if necessary) Uncover during last 5 minutes of cooking to crisp chicken.
Cook 1 medium onion, chopped, in 1/4 cup butter in a 2 quart saucepan, until tender. Cut 2 medium carrots lengthwise into 1/4 in strips and then into 1 inch pieces. Add carrots, 2 1/4 Cups water, 1 Cup uncooked regular rice, 1/2 Cup raisins, 1 Tablespoon instant chicken bouillon, 1/2 teaspoon curry powder 1/4 teaspoon salt and 1/4 teaspoon dried thyme to saucepan. Heat to boiling, stir once or twice, reduce heat and cover. Simmer 15 minutes (don’t lift cover or stir!) Remove from heat. Fluff the rice lightly with fork. Cover and let steam 5 to 10 minutes. Serve chicken with rice. Top with 1/4 cup toasted, slivered almonds
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