2 1/2-3 lb. chicken breasts, boned and cut into 2 inch cubes
2 tbsp. vegetable oil
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1 clove garlic, crushed
1 1/2 tsp. curry powder
1 (28 oz.) can whole tomatoes
1 tbsp. Kitchen Bouquet
2 tbsp. chopped parsley
1/8 tsp. mace
1/4 c. raisins or currants
1/4 c. slivered almonds

Skin and wash chicken pieces. Dry with paper towel. In large heavy pan brown chicken in hot oil. Sprinkle with salt and pepper. Remove chicken from pan. Add curry powder. Cook over low heat until onion is tender. Add chicken and remaining ingredients, except almonds. Cook 1 hour or until chicken is tender. Sprinkle with almonds. Serve over steamed rice. Makes 4 servings.