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Country Captain
Prep Time:
15 minutes
Cook Time:
15 minutes
4 - 6 servings

1 lb. chicken tenders

1/4 cup flour

3 tablespoons curry powder

1 medium onion, chopped

1 medium green bell pepper, chopped

1 medium Granny Smith apple, chopped

1 tablespoon olive oil

2 teaspoons olive oil

3 cloves garlic, crushed

2 to 3 teaspoons grated fresh ginger

1 (14-1/2 oz.) can diced tomatoes

1 (10 1/2 oz.) can condensed chicken broth

1/2 cup raisins

1/4 cup slivered almonds, toasted


Heat oven to 350 degrees F. Trim white tendons from ends of chicken te
nders, if desired.
Season chicken lightly with salt and pepper. Combine flour with 2 tabl
espoons curry powder in a sealable 1-gallon plastic bag. Chop onion, b
ell pepper and apple and set aside. Heat 1 tablespoon oil in a non-sti
ck 12-inch skillet over Medium-High heat 3 minutes. Shake chicken in b
ag to coat with flour, 3 to 4 pieces at a time. Cook chicken in skille
t 2 1/2 to 3 minutes per side. Remove chicken to a plate. Add 2 teaspo
ons oil to skillet. Saut? onion, bell pepper and apple 4 minutes, scra
ping bottom of skillet to loosen any browned bits. Peel and grate ging
er. Crush garlic into skillet; add ginger and 1 tablespoon curry powde
r. Saut? 1 more minute. Add tomatoes and chicken broth. Add 1/2 teaspo
on each salt and pepper. Stir. Return chicken to skillet and sprinkle
raisins over top. Reduce heat to Medium, stir gently, cover and cook 5
minutes. Toast almonds in oven 5 minutes. Sprinkle almonds over Count
ry Captain and serve.

Nutritional Information

No Nutritional Information Available


No Source Information Available