Shelly's Recipe

CHICKEN STEW

Category: Stews

2 1/2 to 3 lbs boneless, skinless chicken breasts, cut into 2 inch cubes
2 tbsp vegetable oil
1 1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped onion and green pepper
1 clove garlic, minced
1 1/2 tsp curry powder
1 (28 oz) can tomatoes
1 tbsp Kitchen Bouquet
2 tbsp chopped parsley
1/8 tsp mace
1/4 cup slivered almonds

In a large pan, brown chicken in hot oil. Season with salt and pepper. Remove from pan. Add chopped onion, green pepper, garlic and curry powder. Cook over low heat until onions are tender. Add chicken and remaining ingredients, except almonds. Cook 1 hour. Sprinkle with almonds. Serve over steamed rice. Serves 4.