COUNTRY CAPTAIN STIR FRY

5 tb butter
6 skinned and boned chicken breasts, trimmed, cut into bite sized pieces and patted dry
1 large onion thinly sliced
4 minced garlic cloves
2 tsp curry powder
salt to taste
1 tsp dried thyme crumbled
1/2 tsp cayenne (optional)
1 tsp sugar
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
1 lb of tomatoes, peeled, seeded and cut into 1 inch strips
1/2 cup chicken stock
1/2 cup raisins
1/2 cup toasted slivered almonds
1/2 cup chopped fresh cilantrillo

Melt 3 tb butter in a heavy skillet, over medium high heat. Add chicken and sauté until just opaque. Remove from skillet. Melt remaining butter (add more if necessary) in same skillet. Add onion and garlic and stir 10 seconds. Blend in curry, salt, thyme, cayenne and sugar. Add bell peppers and cook 30 seconds. Add tomatoes, stock and raisins, bring to boil and cook until reduced by half. Return chicken and its juices to skillet and heat through. Stir in almonds and cilantrillo and serve over white rice. Absolutely delicious, and easy to do.