Country Captain

• 1 -2 tablespoon vegetable oil
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 4 boneless skinless chicken breast halves, cut into 1 inch pieces (2 lb.)
• 1 tablespoon curry powder
• 1 teaspoon dried ginger
• 12 teaspoon ground cinnamon
• 14 teaspoon ground cloves
• 14 teaspoon ground nutmeg or 14 teaspoon freshly grated nutmeg
• 2 12 cups chicken stock or 2 12 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, with juice
• 34 teaspoon salt, to taste
• pepper
• 12 cup raisins or 12 cup dried currant
• 13 cup toasted sliced almonds

1. Heat the oil in a large soup pot over medium heat.
2. Add in the onion, bell pepper, mushrooms, and garlic.
3. Stir/saute for 5 minutes or until veggies are softened.
4. Add in chicken; stir/saute for 2 minutes.
5. Add more oil if needed.
6. Add in the next 5 ingredients; stir/saute until the chicken turns white.
7. Add in stock, tomatoes with juice, salt, pepper, and raisins.
8. Bring mixture to a boil; lower heat to medium-low.
9. Cover and simmer for 20 minutes or until the flavors are blended.
10. Serve over in bowls, over hot cooked rice if desired, and sprinkle almonds on top.

vegetable oil, yellow onion, green bell pepper, mushrooms, garlic, chicken breast halves, curry powder, ginger, ground cinnamon, ground cloves, ground nutmeg, chicken, tomatoes, salt, pepper, raisins, almonds

Taken from www.food.com/recipe/country-captain-106593 (may not work)