1 tbsp. curry powder
1/4 tsp. salt
1lb. skinless, boneless chicken breast, cut into pieces
1½ tbsp. olive oil
2½ cups vertically sliced onion
3/4 cup thinly sliced green bell pepper
2 garlic cloves, minced
2/3 cup chicken broth
1/4 cup dried currants
2 tbsp. chopped fresh thyme
1 14.5oz. can diced tomatoes with jalapeño, undrained
1/2 cup sliced almonds, toasted
Combine curry powder and salt. Sprinkle chicken with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture
to pan; sauté 5 minutes. Add onion, bell pepper, and garlic; sauté 3
minutes. Add broth, currants, 1 tbsp. thyme, and tomatoes; bring to a boil.
Reduce heat, and simmer 5 minutes. Stir in remaining thyme; cook
1 minute. Sprinkle with almonds.
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