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1. In a 3 1/2- to 4-quart slow cooker, place onion, chicken, sweet peppers, currants, and garlic. In a large bowl, combine undrained tomatoes, tapioca, curry powder, salt, cumin, and mace. Pour over all.
2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Serve chicken mixture over rice. Sprinkle with green onion and almonds.