|Chicken parts||2 1⁄2 Pound, skinned|
|Canned condensed zesty tomato soup||11 Ounce (1 Can, Sauce)|
|Condensed zesty tomato soup||11 Ounce (1 Can, Sauce)|
|Green pepper||1 , cut into 1/2 inch pieces|
|Raisins||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
1. Arrange chicken in 12- by 8-inch microwave-safe baking dish, placing thicker portions toward edges of dish.
2. In small bowl, stir together soup, green pepper, raisins and curry powder. Spoon soup mixture over chicken.
3. Cover with waxed paper; microwave on high 22 minutes or until chicken is nearly done, rearranging chicken and basting with pan juices once during cooking. Let stand, covered, 5 minutes or until chicken is no longer pink in center. Sprinkle with almonds; serve over rice.