Chicken Curry

1 or 1-1/2# boneless chicken breast meat
½ c almonds – slivered or sliced
12 baby onions – drop into boiling water
     for 1 minute to peel easier
12 pitted prunes – cut into quarters
2 sweet potatoes – peel, cube or slice
      a few green onion tops
      for color and texture
4 mini sweet peppers half, seed and slice
1 14oz can red curry
1 14oz can coconut milk

Cut chicken into bite-size pieces, brown with almonds in a mix of olive oil and butter. Add next 5 ingredients, stir and sauté a few minutes. Add red curry. Stir then cover and simmer 20 minutes. Just before serving, add coconut milk to the curry pot. (This photo taken before coconut milk was added.) Stir and slowly heat to a simmer. Serve over rice – jasmine, sweet brown, long grain white or brown. . .Lin