East Indian Chicken

1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 teaspoon garlic powder
1 teaspoon vegetable oil
2 cups skin, cooked diced chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons curry powder
28 ounces whole tomatoes, can
1 tablespoon Worcestershire sauce
2 tablespoons chopped parsley
1/4 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 steamed rice.

Yields 4 servings