6 whole chicken breasts, skin removed and cut in bite size pieces
4 tbsp. butter
2 1/2 c. diced tomatoes
1/3 c. white raisins
1 clove garlic, minced
3 tsp. salt
3/4 tsp. curry powder
1/4 tsp. Tabasco sauce
1 lg. onion, thinly sliced
1 bell pepper, chopped
8 oz. chopped mushrooms
1 tsp. chopped parsley
1 tsp. black pepper
1/4 tsp. oregano

Saute bits of chicken with butter until light gold. Remove chicken from pan; saute onion, garlic, and bell pepper. Add remaining ingredients and chicken pieces. Cover and simmer for 15 minutes. Serve over cooked rice and topped with toasted slivered almonds.