Country Captain Chicken

• 1 tablespoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound skinless, boneless chicken breast, cut into 3/4-inch pieces
• 1 1/2 tablespoons olive oil
• 2 1/2 cups vertically sliced onion (about 2 medium)
• 3/4 cup thinly sliced green bell pepper (about 1 medium)
• 2 garlic cloves, minced
• 2/3 cup fat-free, less-sodium chicken broth
• 1/4 cup dried currants
• 2 tablespoons chopped fresh thyme, divided
• 1 (14.5-ounce) can diced tomatoes with jalapeno, undrained
• 1/2 cup sliced almonds, toasted

1. Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; saute 5 minutes. Add onion, bell pepper, and garlic; saute 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.

curry powder, salt, black pepper, skinless, olive oil, onion, green bell pepper, garlic, chicken broth, currants, fresh thyme, tomatoes, almonds

Taken from www.myrecipes.com/recipe/country-captain-chicken-0 (may not work)