300-400 grams chicken cut into chunks
1 large white onion, chopped
2-3 cloves garlic, minced
1/4 cup (60ml) olive oil
8 fl.oz (240ml) chicken stock
28 oz (796ml) can plum tomatoes, including juice
2-3 tablespoons (30-45ml) curry powder (to taste)
1 cup (250ml) frozen peas
2 tbsp (30ml) fresh lemon juice
almond slivers
dried raisins

Sauté chicken in olive oil and add onions and garlic after a few minutes. Continue to cook on medium heat until onions are translucent and soft and chicken is reasonably well-cooked.
Add chicken stock, tomatoes, curry powder and stir well, breaking up the tomatoes. Simmer uncovered to thicken, stirring occasionally on low-medium heat for about 30 minutes.
Add peas and simmer for an additional 15 minutes, then add the raisins and almond slivers along with the lemon juice. Simmer an additional 5 minutes and serve.
Pineapple tidbits can be added to this recipe for a more West-Indian flavor, and dish can be garnished with fresh green coriander leaves. Serve with steamed rice and roti flatbread.