East Indian Chicken

1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 tsp garlic powder
1 (28 oz) can whole tomatoes
2 cups skinless, cooked diced chicken
1/4 cup raisins
2 tbsp chopped parsley
1 tbsp Worcestershire sauce
1 1/2 tsp curry powder
1 tsp vegetable oil
1/2 tsp salt
1/2 tsp pepper
2 cups cooked rice

Cook onion, pepper, and garlic powder in oil until onion tender, about 3 minutes.

Add remaining ingredients, except rice, cook over low heat for 30 minutes. Serve over rice.

Servings: 4