2 1/2 lbs. chicken
3 tbsp. oil
1/2 - 1 c. chopped onions
1/2 c. chopped carrots
1 green pepper, cut in strips
1/2 c. raisins
10 quartered mushrooms
3 cloves minced garlic
3 (16 oz.) cans whole tomatoes
1 tsp. red pepper
1/4 tsp. salt
1 tbsp. curry powder

Skin chicken. In large skillet/pan brown chicken in oil. Add onions, carrots, green pepper, red pepper and salt to drippings. (Set chicken aside.) Saute until onions are tender. Blend in curry, return chicken. Add tomatoes (juice and all) and raisins. Heat to boil over high heat, reduce to low. Simmer covered for 30-35 minutes. Serve remaining sauce over egg noodles if desired. This also works well with chicken wings.