1 (3 pound) hen, or larger
2 medium onions, diced
1 large green bell pepper, diced
1 clove garlic, minced
2 tablespoons butter
2 (16 ounce) cans stewed tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon powdered thyme
1 teaspoon curry powder
4 ounces slivered blanched almonds, toasted
1/2 cup raisins or currants

Stew hen in seasoned water; remove meat from bone and cut into bite-size pieces. Saut?onions, green pepper and garlic in butter. Add tomatoes and cook 10 minutes.

Add salt, pepper, thyme and curry powder. Cook five minutes longer.

Pour sauce over chicken and bake 45 minutes at 325 degrees F.

When ready to serve, add almonds and raisins. May be prepared ahead. Freezes well.

Serve with brown or wild rice.

Serves 12.