RCI-MT.004.0294.001
Country Captain
Makes 6 servings
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- ⅓ cup
- 1½ teaspoons
- ¼ teaspoon
- 12 unit
- 2 tablespoons
- 2 tablespoons
- onion1 unitsliced and separated into rings
- garlic2 clovesminced
- 1 teaspoon
- thyme leaves½ teaspooncrushed
- x 14½- to 16-ounce can tomatoes1 unitquartered, undrained
- x 4-ounce can sliced mushrooms1 unitundrained
- ½ cup
- green bell pepper1 smallcoarsely chopped (optional)
- 3 to 4 cups
- slivered almonds⅓ cuptoasted, (optional)
Method
1
Combine all-purpose flour, salt, and ground black pepper in a shallow dish. Coat the 12 chicken pieces evenly with the seasoned flour mixture, shaking off excess.
2
Heat vegetable oil and butter in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the chicken pieces on all sides until golden, about 4-5 minutes per batch, then transfer to a plate.
15 minutes
3
Reduce heat to medium and add the sliced onion rings to the same skillet, stirring occasionally until softened and lightly golden, about 3-4 minutes.
4 minutes
4
Stir in the minced garlic, curry powder, and crushed thyme leaves, cooking for about 1 minute until fragrant.
5
Add the quartered canned tomatoes with their liquid and the undrained sliced mushrooms to the skillet, stirring to combine with the spiced onion mixture.
6
Return the browned chicken pieces to the skillet and stir in the raisins. Add the coarsely chopped green bell pepper if using.
7
Bring the mixture to a gentle simmer, then reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is tender and cooked through.
25 minutes
8
Taste and adjust seasoning with additional salt and pepper if needed.
9
Serve the Country Captain over hot cooked rice, spooning the tomato-curry sauce over each portion and garnishing with toasted slivered almonds if desired.