Chicken Country Captain

By carvalhohm

Ingredients

• 2 whole boneless chicken breasts
• 1/2 cup flour seasoned with salt, pepper, and paprika
• 1 onion about the size of a teacup, diced
• 1 green pepper, diced
• 1 clove garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon dried thyme
• 2 cups stewed tomatoes
• Butter or oil
• 3 tablespoons currants or raisins
• Toasted slivered almonds for garnish

Details

Adapted from sites.google.com

Preparation

Step 1

Preheat oven to 350 degrees. Cut chicken into bite-size pieces using kitchen shears. Coat chicken pieces with seasoned flour, and put on plate as you go along.

In saute pan large enough to hold all ingredients, brown chicken pieces that have been coated in seasoned flour in butter (delicious) or oil (I use grapeseed oil, which is neutral). As chicken pieces are browned, remove them from saute pan and set aside.

Add diced onion to saute pan, and cook until onion wilts and just starts to turn pale gold. Add diced green pepper, and cook for about 2 minutes. Add garlic, and cook for 30 seconds. Add curry powder, and cook for about 1 minute to lose raw taste. Add stewed tomatoes and thyme. Stir contents of pan to deglaze. Bring just to boil, then turn heat down. You can add a little salt, but be sparing because chicken is coated with seasoned flour.

Add chicken pieces to pan, stir, and bake in oven uncovered for about 30 minutes. Add currants or raisins for last 5 minutes of cooking. Sprinkle toasted slivered almonds over top before serving.