2 lg. hens
4 med. green peppers
2 sm. onions
2 cloves garlic
2 tbsp. butter
3 tsp. curry
2 tsp. thyme
Salt & pepper
4 c. canned tomatoes
12 oz. mushrooms
1/2 lb. blanched almonds
1/2 lb. currants or raisins
Cooked rice

Cut up chicken and steam until tender. While chicken is steaming, cut up peppers, onions, garlic, and saute in frying pan until slightly brown, not done; add to this, curry powder, thyme, salt, pepper, tomatoes, and mushrooms; when this is well blended, add cooked chicken and half of blanched and toasted almonds, and half of raisins. Cook together for 1 hour (do not thicken gravy). When ready to serve, pour mixture over cooked rice, or place rice around it and sprinkle remaining almonds and raisins over the whole. Yield: 6 to 8 servings.