Curried Chicken

2 large onions, chopped
1/4 c. olive oil
1-2 red, yellow, or green peppers
2 tsp. curry powder
1 can (16 oz) stewed tomatoes
1 cube chicken bouillon (dissolved in 3/4 cup hot water)
1/4 c. parsley flakes
1 garlic clove, minced
dash salt
1/4 tsp. mace
1 tsp. basil
2 chicken breasts, cubed
2-3 Tbsp. flour
2 Tbsp. oil

In medium skillet, sauté onion in 1/4 c. oil until lightly brown, about 5 minutes. Add peppers and cook 5 minutes. Stir in curry powder and cook for 1 minute. Stir constantly. Add tomatoes, bullion, parsley, garlic, salt, and mace. bring to boil and lower heat, then simmer covered for 5 minutes. Set aside while you cook chicken. Preheat oven to 375* F. Dust chicken with flour. Brown the chicken cubes in 2 Tbsp. of oil in a 2nd skillet, adding a bit more oil if needed. Pour the sauce over the cooked chicken in a large baking dish. Bake covered for 15 minutes or until bubbling. Serve over rice.

Janaya Rampton