Although this Southern favorite is usually simmered, this version of the curried chicken is baked, making it easy on the cook.
If desired, skin chicken. Arrange chicken, onion wedges, green sweet pepper pieces, and raisins in a 2-quart rectangular baking dish.
In a small saucepan cook garlic in hot oil for 15 seconds. Add curry powder. Cook and stir for 1 minute more. Stir in the undrained tomatoes, sugar, salt, mace, thyme, and pepper. Bring to boiling; pour over ingredients in dish.
Cover and bake in a 350 degree F. oven about 1 hour or until tender. Using a slotted spoon, transfer chicken, vegetables, and raisins to a platter.
For sauce, measure pan juices; if necessary, add enough water to equal 2 cups. Transfer to a saucepan. In a small bowl combine cornstarch and cold water; add to saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
To serve, spoon chicken, vegetables, and raisins over hot cooked rice. Spoon some of the sauce atop chicken; pass remaining sauce when serving. Makes 4 servings.