2 whole chicken breasts, skinned, boned & cubed
4 tbsp. butter
1/2 c. flour with 1 tsp. garlic powder
1 lg. onion, chopped
1 green pepper, chopped
4 cloves garlic, chopped
1 can chicken broth
1 lg. can tomatoes, chopped
1/2 tsp. ground thyme
1 tbsp. parsley
3 tsp. curry
Pepper to taste
1 1/2 c. rice, white cooked

Roll chicken in flour with garlic powder. Melt butter in large fry pan. Add onions, peppers, garlic and chicken pieces, stirring to coat with butter. (Best to use non-stick pan.) Cook until tender and browned. Add broth, tomatoes and all spices. Blend well. Cook over low heat about 30 minutes. Serve over white rice.