6 chicken breast halves, boned and skinned, cut in about 6 per half
3 tablespoons olive oil
2 cloves garlic, peeled, minced
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 teaspoons curry powder
1/2 teaspoon thyme
1/2 teaspoon salt
14 1/2 ounce can tomatoes, chopped
In a large skillet or a wok, saute chicken in 2 tablespoons of olive oil until cooked through, about 5 minutes. Remove and set aside. Add remaining tablespoons of olive oil and cook garlic, onion and green bell pepper over high heat, stirring frequently, until soft. Add curry powder, thyme, salt and tomatoes. Simmer, uncovered, 5 minutes on medium high heat, stirring frequently. Return chicken to skillet; heat through. Serve with rice and green beans or peas. Mix the peas with the rice for an Indian touch. Serves 6.
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