2 lb. chicken parts
1 can tomato soup (may also use about half can puree)
1/3 c. water (or natural juice drained from pineapple)
1 med. chopped onion
1/2 c. sliced mushrooms (optional)
1 med. clove garlic, minced (or garlic powder to taste)
1 to 3 tsp. curry powder (to taste)
1/4 tsp. thyme, crushed

CONDIMENTS:

Nuts (almonds, cashews, peanuts)
Coconut
Pineapple chunks
Chutney
Sliced green onions
Raisins
Sour cream

Brown chicken in skillet and pour off excess fat. Continue to brown with onion for 1 to 2 minutes. In separate bowl, mix soup, water and juice, garlic, curry and thyme. Salt to taste. Pour over browned chicken in skillet. Cover and let simmer for about 45 minutes, until chicken is tender. Stir now and then.

Serve with a variety of condiments, over cooked white rice. Sour cream can be mixed into sauce in pan just before serving, or as topping at table.

Mushrooms should be added a few minutes before chicken is finished cooking.