2 tbsp. cooking oil
1 med. onion, chopped
1 sm. green pepper, cut into strips
1 clove garlic, minced
2 tsp. curry powder
1/2 tsp. dried thyme, crushed
1/4 tsp. ground cloves
1 (16 oz.) can tomatoes, cut up
1/4 c. dried currants
1/2 tsp. salt
2 1/2 to 3 lbs. broiler-fryer chicken, cut up
1/4 c. sliced almonds, toasted
Hot cooked rice

Heat wok over high heat; add oil. Stir-fry onion, green pepper and garlic for 3 to 5 minutes or until onion is tender. Add curry, thyme and cloves; stir-fry 2 minutes longer. Sir in undrained tomatoes, currants and salt. Add chicken pieces, spooning tomato mixture over chicken. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender. Remove chicken. Boil sauce, uncovered, about 10 minutes or until reduced to desired consistency. Skim off fat. Return chicken to wok; heat through. Garnish with almonds. Serve with rice. Makes 4 to 6 servings.