1 (3 lb.) chicken or larger
2 med. onions, diced
1 lg. green pepper, diced
1 clove garlic, minced
2 tbsp. butter
2 (16 oz.) cans stewed tomatoes
1 tsp. salt
1/2 tsp. pepper
1 tsp. powdered thyme
1 tsp. curry powder
4 oz. slivered blanched almonds
1/2 c. raisins

Stew chicken in seasoned water. Remove meat from bone and cut into bite-size pieces. Saute onions, pepper and garlic in butter. Add tomatoes and cook 10 minutes. Add salt, pepper, thyme and curry powder and cook 5 minutes longer. Pour sauce over chicken and bake 45 minutes at 325 degrees.

When ready to serve, add almonds and raisins.