6 to 8 pieces of chicken
1 c. onions, chopped
1 med. green pepper, chopped
1 tooth garlic, chopped finely
2 tsp. curry powder
1/2 tsp. thyme (not powdered)
1 lg. can (11 oz.) stewed tomatoes
1/2 c. black raisins
1/4 tsp. Tabasco sauce
Salt and pepper, to taste

Saute chicken and let brown. Add salt and remove onto platter. Add onions, pepper, and garlic-let them get soft and wilted. Add curry and thyme. Increase heat and add tomatoes, raisins, and Tabasco sauce. Place chicken in sauce and cover. Let simmer 35 to 40 minutes until fork tender. Serve on a bed of rice. Scatter browned almonds, chutney or carrots, if desired.