2 1/2 to 3 lb. broiler-fryer chicken, cut into pieces
1/2 c. chopped onion
1 med. green pepper, cut into 1 inch squares
1 clove garlic
16 oz. can tomatoes, cut up
1/4 c. dried currants or raisins
1/4 c. snipped parsley
2 tsp. curry powder
1/2 c. ground mace or nutmeg
1/8 tsp. pepper
1 tbsp. cornstarch
2 tbsp. cold water
Hot cooked rice

Spray a large skillet with non-stick spray coating. Brown chicken in skillet 15 minutes turning over. Add onion, green pepper, and garlic. Stir undrained tomatoes, currants, parsley, curry powder, mace or nutmeg, and pepper. Bring to boiling; reduce heat. Simmer, uncovered about 30 minutes or until chicken is tender. Remove chicken; keep warm. Skim excess fat from sauce if necessary. Combine cornstarch and cold water. Stir into sauce, cook and stir until bubbly; cook and stir for 2 minutes more. Serve chicken and sauce over rice.