1 can (14.5-oz) diced tomatoes and green chilies, drained
1 medium green bell pepper, diced
Place almonds in a large dry skillet over medium-high heat. Stir frequently until nuts are browned. Remove from skillet to stop cooking, set aside.
Add oil to hot skillet heat oil then add chicken, season with salt; brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate.
Stir garlic, curry, and green pepper sauté 1 minute. Add tomatoes with their juice, and bring to a simmer. Add chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with almonds to serve.
Note: For a creamy curry, remove chicken from skillet after it is fully cooked. Stir ½ cup cooking liquid into 1 cup plain yogurt then return yogurt mixture to skillet. Serve chicken and sauce over rice, if desired. Do not boil when reheating.