Heat oil in 3-quart saucepan on medium-high heat. Add onion; cook and stir 2 minutes. Add bell pepper and garlic powder; cook and stir 3 minutes.
Mix in chicken, curry powder and ground red pepper. Stir in tomatoes and chicken broth. Bring to boil. Reduce heat to low; simmer 5 minutes. Add apple and raisins; simmer 10 minutes longer or until chicken is cooked through, stirring occasionally.
Ladle stew into shallow soup bowls. Top each with 1/3 cup of brown rice. Garnish with toasted sliced almonds, if desired.