Madras Chicken

• 1 Tbsp. butter or margarine
• 1/2 cup chopped green peppers
• 1/2 cup chopped onions
• 1 clove garlic, minced
• 1 to 2 tsp. curry powder
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (14-1/2 oz.) whole tomatoes, drained, cut up
• 1 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/2 tsp. dried thyme leaves
• 1/8 tsp. black pepper
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
• 6 cups hot cooked rice

1. Melt butter in large saucepan on medium heat.
2. Add green peppers, onions, garlic and curry powder; cook and stir until vegetables are crisp-tender.
3. Add chicken; cook and stir 5 min.
4. or until no longer pink.
5. Stir in tomatoes, lemon juice, thyme and black pepper; simmer on low heat 5 min.
6. or until chicken is done, stirring occasionally.
7. Add VELVEETA; cook until melted, stirring frequently.
8. Serve over rice.

butter, green peppers, onions, clove garlic, curry powder, boneless skinless chicken breasts, tomatoes, lemon juice, thyme, black pepper, velveeta, rice

Taken from www.kraftrecipes.com/recipes/madras-chicken-51498.aspx (may not work)