East indian chicken

Yield: 4 servings

Measure Ingredient
½ cup Chopped Onion
½ cup Chopped green pepper
¼ teaspoon Garlic powder
1 teaspoon Vegetable oil
2 cups Skin, cooked diced chicken
½ teaspoon Salt
½ teaspoon Pepper
1½ teaspoon Curry powder
28 ounces Whole tomatoes, can
1 tablespoon Worcestershire sauce
2 tablespoons Chopped parsley
¼ cup Raisins
2 cups Cooked rice

Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice. Cal: 340 Fat: 1 2/5g.

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