4 chicken breasts, no skin
1 lg. can chopped tomatoes
1/2 yellow onion
2 tbsp. vinegar
1/2 tsp. curry powder
1/4 tsp. chili powder
2-3 drops Tabasco
Salt and pepper to taste

Cook chicken in 2 tablespoons oil in deep frying pan until lightly brown. Remove chicken; drain oil and mix all the other ingredients in pan. Return chicken to pan and cover; simmer for 1 hour. Serve with rice. Deliciously tender and juicy dish!