• - 1 tablespoon canola oil
  • - 1 pound boneless skinless chicken breast, cut into bite-size pieces
  • - 1/2 teaspoon dried thyme
  • - 1/4 teaspoon salt
  • - 1/4 teaspoon ground black pepper
  • - 1 medium yellow onion, chopped
  • - 1 medium green bell pepper, chopped
  • - 1 (14-1/2 ounce) can stewed tomatoes, crushed
  • - 1 to 2 teaspoons curry paste or curry powder, or more to taste
  • - 1/4 cup dark raisins
  • - 1/4 cup sliced almonds
  • - 2 tablespoons finely chopped fresh parsley or 2 t. dried parsley, finely crumbled
  1. Coat the bottom of a large nonstick skillet with the oil and preheat over medium-high heat. Add the chicken and sprinkle with the thyme, salt, and pepper. Cook, stirring frequently for several minutes, until the chicken is nicely browned. Add the onions and peppers to the skillet. Cover and cook over medium heat for about 3 minutes, until the vegetables start to soften. Add the undrained tomatoes and curry to the skillet mixture and bring the mixture to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, for 10 minutes. Add the raisins and simmer for an additional 5 minutes. Serve hot over brown rice or whole-wheat couscous if desired. Top each serving with a sprinkling of almonds and parsley.