Chicken Stew

• 2 1/2 lb. chicken breasts
• 2 Tbsp. Crisco oil
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 clove garlic, crushed
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1 1/2 tsp. curry powder
• 1 (28 oz.) can whole tomatoes
• 1 Tbsp. Kitchen Bouquet
• 2 Tbsp. chopped parsley
• 1/8 tsp. mace
• 1/4 c. raisins
• 1/4 c. slivered almonds

1. Skin and wash chicken pieces.
2. Dry with paper towel.
3. In large pan, brown chicken in hot oil.
4. Sprinkle with salt and pepper. Remove chicken from pan.
5. Add chopped onion, green pepper, crushed garlic and curry powder.
6. Cook over low heat until onion is tender.
7. Add chicken and remaining ingredients, except almonds. Cook 1 hour or until chicken is tender.
8. Sprinkle with almonds. Serve over steamed rice.

chicken breasts, crisco oil, salt, pepper, clove garlic, onion, green pepper, curry powder, tomatoes, kitchen, parsley, mace, raisins, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=341504 (may not work)