Title: East Indian Chicken
Categories: Poultry
Yield: 4 Servings

1/2	c	Chopped onion
1/4	ts	Garlic powder
2	c	Skin, cooked diced chicken
1/2	ts	Pepper
28	oz	Whole tomatoes, can
2	tb	Chopped parsley
2	c	Cooked rice
1/2	c	Chopped green pepper
1	ts	Vegetable oil
1/2	ts	Salt
1 1/2	ts	Curry powder
1	tb	Worcestershire sauce
1/4	c	Raisins

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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