Chicken Curry

Yields:	4 servings
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1	tablespoon	vegetable oil
1	medium	green bell pepper	diced
2	large	onions	thinly sliced
2	cloves	garlic	peeled, crushed
1	tablespoon	allspice	ground
1	teaspoon	ginger	ground
1	tablespoon	curry powder
1	tablespoon	turmeric
1	teaspoon	salt
1/4	teaspoon	black pepper
1	medium	chicken	broiler-fryer, cut into 8 pieces
2	large	tomatoes	peeled, thinly sliced
2	cups	chicken broth	or 4 chicken bouillon cubes and 2 cups hot water
1/2	cup	apples, tart	chopped
1	cup	green peas

In a deep, 3-quart, heat-resistant, non-metallic casserole add 1 tablespoon vegetable oil.

Add green pepper and thinly sliced onion and garlic to vegetable oil.

Heat in Microwave Oven, uncovered, 2 1/2 minutes or until onion and pepper are tender.

In a small mixing bowl combine allspice, ginger, curry, turmeric, salt and pepper.

Rub spice mixture onto chicken with hands until chicken is evenly covered.

Add chicken, tomatoes and 1 cup of chicken stock to onion-pepper mixture.

Heat, covered, in Microwave Oven 10 minutes.

Add an additional cup of chicken stock, tart apples and heat, covered, an additional 10 minutes or until chicken is tender.

Add green peas and heat an additional 3 minutes or until mixture is heated through.

Serve over rice.

If you like strawberries you'll love this pie. Be sure to make more than one.