5 boneless chicken breasts
1/3 c. all purpose flour
1/4 c. salad oil
2 med. onions, sliced thin
1 med. green pepper, chopped
3 stalks celery
1 tbsp. curry powder
1 1/2 tsp. salt
1 (28 oz.) can tomatoes
1/2 c. dark seedless raisins
1/3 c. slivered blanched almonds
1 tbsp. chopped parsley

1. Coat chicken pieces with flour. Heat salad oil in a 12" skillet and brown chicken over medium high heat. Remove chicken to a platter.

2. To the skillet, add onion, green pepper, celery, curry powder and salt. Stir occasionally until vegetables are tender. (If desired, you may cut the chicken into bite sized pieces.)

3. Stir in tomatoes with liquid and raisins. Return chicken pieces to skillet. Heat to boiling. Cover, reduce heat and simmer 30 to 40 minutes until chicken is fork tender.

4. Toast almonds in butter.

5. Pour contents of skillet into serving dish. Sprinkle with almonds and parsley. Serve. 4 servings.