Country Captain Chicken
2 to 4 servings
Georgia is the original home of this spicy dish, said to have been brought back from India by an adventurous Sea-Captain.
- 1/4 cup toasted, slivered almonds
- 1 pound skinless boneless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 Tablespoons margarine or butter
- 1 medium chopped onion
- 1 large red bell pepper, seeded,cut in strips
- 2 cloves large, minced garlic
- 2 teaspoons curry powder
- 1 16 oz. can whole canned tomatoes
- 1/4 cup dried currants
- 1 teaspoon dried, crumbled thyme
Sprinkle both sides of chicken with salt & cayenne. Melt margerine in heavy large skillet over HIGH heat. Add chicken and cook til light brown, about 3 minutes per side. Transfer chicken to plate.
Add onion & red pepper to same skillet , reduce heat to medium and saute
until vegetables begin to soften, about 4 minutes. Add garlic & curry powder and stir 1 minute. Add Tomatoes with their juices to skillet, break up tomatoes. Bring to simmer.
Return chicken to skillet, reduce heat to med-low. Cover and simmer gently 15 minutes. Uncover, mix in currents and thyme and cook until chicken is tender, about 5 minutes longer.
Arrange chicken on deep platter, spoon vegetables and sauce around.
Sprinkle with almonds and serve.
Rice on the side is nice.
Serves 2 healthy appetites or 4 small appetites.
Amount Per Serving:
Calories 485 - Calories from Fat 149
Percent Total Calories From: Fat 31%, Protein 44%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 193mg, Sodium 1080mg, Total Carbohydrate 30g, Dietary Fiber 3g, Protein 54g, Vitamin A 4453 units, Vitamin C 162 units, Calcium 0 units, Iron 6 units