1 tbsp. butter
1 med. onion, chopped
1 lg. green pepper, chopped
1 stalk celery, chopped
2-3 cloves garlic, minced
1/2 lb. fresh mushrooms, sliced
2 (1 lb.) cans tomatoes
1 tsp. salt
1 tsp. pepper
1/2 tsp. curry powder or to taste
1 tsp. thyme
1 tbsp. minced parsley
1 (4-5 lb.) chicken, stewed, meat removed from bones and chopped
1 (1 lb.) can tiny peas
Cooked rice, brown or white
Slivered almonds
Currants or raisins

Melt butter in large pan. Add onion, green pepper and celery and saute until soft. Add garlic and mushrooms and cook 5 minutes. Add tomatoes and seasonings, including parsley. Simmer 10 minutes. Add chicken and simmer 20 minutes.

At this point, you may remove pan from heat, refrigerate and reheat just before serving. Add peas and some of their liquid if the mixture seems too thick. It should be stew like. Surround with rice on a platter and sprinkle with almonds and currants or raisins.