2 tbsp. butter
1 tbsp. bacon grease
2 med. white onions, sliced thin or chopped
2 med. bell peppers, sliced
2 (1 lb.) cans tomatoes
1 tsp. curry powder
1 tsp. powdered thyme
Garlic salt to taste
Salt and pepper to taste
Sugar

Saute onions and bell peppers in butter and bacon drippings until limp, about 10 minutes. Add rest of ingredients and let simmer 20 minutes covered. Stew 6 halves of chicken breasts until done. (Save broth for rice.) Remove skin and bone and line bottom of casserole dish with chunks of chicken breast and pour sauce over it. Bake at 350 degrees for 30-45 minutes. Remove from oven and add 1/4 cup currants and 1/4 cup slivered blanched almonds. Mix well and serve over rice.