Filling:
3 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
1 medium green bell pepper, cut into thin bite-size strips
1 clove garlic, finely chopped
3 teaspoons curry powder
2 cans (14.5 oz each) diced tomatoes, undrained
3 cups cubed cooked chicken
1/3 cup golden raisins
1/2 teaspoon salt
Crust:
1 cup self-rising flour
1 tablespoon sugar
1/3 cup butter or margarine
1/3 cup slivered almonds, toasted
6 tablespoons cold water
Directions:
Heat oven to 400°F. Grease shallow 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings.
To drippings in skillet, add onion, bell pepper, garlic and curry powder; cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, chicken, raisins, salt and cooked bacon. Heat to boiling. Spoon into casserole.
In medium bowl, stir together flour and sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in almonds. Add water; stir with fork just until soft dough forms and mixture begins to pull away from side of bowl.
On lightly floured surface, knead dough gently 5 times or just until smooth. Pat into shape to fit in casserole. Gently place dough over chicken mixture.
Bake 30 to 35 minutes or until golden brown.
Serves 6