In a large skillet over medium heat, mix oil. Accent, salt, pepper, curry powder and garlic. Heat and stir to keep from scorching. Add onions and celery. Sauté until onions are clear. Do not use yellow onions. This will affect curry taste. Add mushrooms, tomato sauce, stewed tomatoes and chicken. Cook at medium-low for 1/2 hour, or until all vegetables are tender. Stir occasionally and keep lid over skillet. Serve over bed of hot cooked rice.