|Unsalted margarine||1 Tablespoon|
|Chicken||1 , cut into serving pieces and skinned|
|Yellow onion||1 Medium, chopped fine|
|Sweet green pepper||1⁄2 Medium, cored, seeded, and chopped fine|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||1 Tablespoon|
|Crushed low sodium tomatoes||1 Can (10 oz)|
|Lemon juice||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Toasted slivered almonds||2 Tablespoon|
In a heavy 12 inch skillet, melt the margarine over moderate heat.
Add the chicken and cook, turning occasionally, until no longer pink on the outside about 5 minutes.
Transfer to a platter.
Add the onion, green pepper, garlic, and curry powder to the skillet and cook, stirring frequently, until the onion is soft about 5 minutes.
Stir in the tomatoes, lemon juice, thyme, and black pepper.
Adjust the heat so that the mixture bubbles gently, then cook, uncovered, for 10 minutes.
Return the legs, thighs, and back to the skillet, reduce the heat to low, cover, and cook for 15 minutes; add the breasts and cook for 10 minutes or until all the pieces are fork tender.
Stir in the raisins and cook, uncovered, 5 minutes longer.
Transfer the chicken to a heated deep platter or shallow bowl and scatter the almonds on top.
Accompany with fluffy boiled rice.