3/4 lb. boneless chicken in 1 inch cubes
1/4 lb. mushrooms in 1/2 inch pieces
1 med. onion, diced finely
14 oz. can tomatoes
3-6 tbsp. curry powder
1 green pepper in 1/4 inch slices
2-3 cloves garlic, chopped

Saute onion in butter until golden brown. Add garlic and curry powder. Fry gently for 2 minutes, being careful not to let mixture stick to pan. Add meat and fry until coated with curry and cooked on the surface. Dice tomato and add to mixture. Bring to boil and simmer 15-20 minutes. Add mushrooms and peppers. Simmer 10 minutes. Thicken with cornstarch if necessary. Serve with boiled rice, colored with saffron or turmeric.