CURRIED CHICKEN WITH TOMATOES

Ingredients
1 pound Florida Tomatoes
2 tablespoons vegetable oil
3 pounds chicken parts
1 ½ teaspoons curry powder
1 can (13 3/4oz.) full strength chicken broth
¼ Teaspoon salt
¼ teaspoon garlic powder
1` ½ teaspoons cornstarch
¼ cup water

Directions

Use tomatoes held at room temperature until fully ripe.  Cut out stem ends of tomatoes.  Cut tomatoes into wedges (makes about 2 2/3 cups); set aside.  In a large skilled heat oil until hot.  Add chicken; brown on all sides; remove and set aside. Drain off all but 1 tablespoon of the drippings.  Heat drippings in pan until hot.  Add curry powder; cook and stir over medium heat until browned, 10 to 15 seconds.  Stir in chicken broth, salt and garlic powder; bring to a boil.  Add reserved chicken; simmer, covered, until chicken is almost cooked through, about 40 minutes.  Add green pepper; simmer, covered, until pepper is crisp-tender, about 6 minutes.  Add tomatoes; simmer, covered, until tomatoes are almost cooked, about 2 minutes.  Combine cornstarch and water; stir into cooking liquid; cook and stir until clear and thickened, about 2 minutes.  Serve with steamed rice, if desired.

• 1 Meat – 1 Vegetable – Component