|Butter||1⁄4 Cup (4 tbs)|
|Green pepper||1 Small|
|Garlic||1 Clove (5 gm)|
|Curry powder||2 Teaspoon|
|Thyme leaf||1⁄2 Teaspoon|
|Canned stewed tomatoes||1 Pound|
|Currants||1⁄4 Cup (4 tbs)|
Cut chicken into serving pieces; sprinkle with salt and pepper.
Heat butter in large skillet.
Add chicken; brown on all sides.
Remove chicken from skillet.
Add onion, green pepper, garlic, curry powder and thyme to skillet; cook until onion is tender but not brown.
Add tomatoes, currants and chicken; cover.
Cook for 20 to 30 minutes or until chicken is tender.
Serve over rice with almonds and chutney.