1 tbsp. unsalted butter
1 (2 to 3 lb.) chicken, cut into serving pieces and skinned
1 med. yellow onion, chopped fine
1/2 med. green pepper, chopped fine
1 tbsp. curry powder
1 can crushed low-sodium tomatoes with juice
1 tsp. lemon juice
1/2 tsp. thyme
1/4 tsp. black pepper
1/3 c. raisins
2 tbsp. toasted slivered almonds

In heavy 12-inch skillet, melt butter. Add the chicken and cook over moderate heat, turning occasionally until no longer pink on outside, about 4-5 minutes. Put on platter. Add onion, green pepper, garlic and curry powder to skillet and cook, stirring frequently, until the onion is soft, about 5 minutes. Stir in tomatoes, lemon juice, thyme and black pepper.

Adjust heat so that mixture bubbles, gently, cook uncovered for 10 minutes. Return chicken and cook until all pieces are fork-tender, approximately 15 minutes. Stir in raisins and cook 5 minutes longer. Transfer to platter and scatter almonds on top. Serve with fluffy boiled rice.