Categories: Chicken, Main Dish, Soup

Ingredients

• 1 -2 tablespoon vegetable oil
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 4 boneless skinless chicken breast halves, cut into 1 inch pieces (2 lb.)
• 1 tablespoon curry powder
• 1 teaspoon dried ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg or 1/4 teaspoon freshly grated nutmeg
• 2 1/2 cups chicken stock or 2 1/2 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, with juice
• 3/4 teaspoon salt, to taste
• pepper
• 1/2 cup raisins or 1/2 cup dried currant
• 1/3 cup toasted sliced almonds

Directions

1. Heat the oil in a large soup pot over medium heat.

2. Add in the onion, bell pepper, mushrooms, and garlic.

3. Stir/saute for 5 minutes or until veggies are softened.

4. Add in chicken; stir/saute for 2 minutes.

5. Add more oil if needed.

6. Add in the next 5 ingredients; stir/saute until the chicken turns white.

7. Add in stock, tomatoes with juice, salt, pepper, and raisins.

8. Bring mixture to a boil; lower heat to medium-low.

9. Cover and simmer for 20 minutes or until the flavors are blended.

10. Serve over in bowls, over hot cooked rice if desired, and sprinkle almonds on top.

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