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Recipe Servings: 6 Prep Time: 30 Allergens: Almond, Animal, Capsaicin/peppers, Chicken, Cinnamon, Cloves, Coriander, Cumin, Fructose, Fruit/vegetable, Garlic, Ginger, Grain, Legume, Miscellaneous, Mustard, Nut, Nutmeg, Onion, Parsley, Pepper, Rice, Sesame, Spices, Sugar, Tomato, Tree nut Ingredient List:

Qty	Name
1 tsp	salt
1/4 cup	almonds , slice and toasted
1/2 tsp	white pepper
2	green peppers , chopped
6	chicken breasts , skinned
1/4 cup	vegetable oil
1 clove	garlic , minced
6 servings	rice , hot, cooked
2 tsp	curry powder
1/2 tsp	parsley , chopped
1 16oz can	tomatoes
1	onion , chopped
1/2 tsp	dried thyme

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Instructions: Salt and pepper chicken. Brown in oil. Remove chicken and allow to drain. Saute onions, peppers, garlic, and curry powder in same skillet. Add tomatoes with juice, parsley and thyme. Cook over medium heat for 20 min. Arrange chicken in a 9x13 in baking dish. Pour sauce over chicken and bake at. 350 for 35-45 min Sprinkle with toasted almonds and serve with rice.
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Miscellaneous: Created: October 3rd, 2007
Last Updated: October 7th, 2007
Source of Recipe: book
Filed Under: Dinner




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