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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 tenders, if desired.
Season chicken lightly with salt and pepper. Combine flour with 2 tablespoons curry powder
in a sealable 1-gallon plastic bag. Chop onion, bell pepper and apple and set aside. Heat
1 tablespoon oil in a non-stick 12-inch skillet over Medium-High heat 3 minutes. Shake ch
icken in bag to coat with flour, 3 to 4 pieces at a time. Cook chicken in skillet 2 1/2 to
3 minutes per side. Remove chicken to a plate. Add 2 teaspoons oil to skillet. Saut? onio
n, bell pepper and apple 4 minutes, scraping bottom of skillet to loosen any browned bits.
Peel and grate ginger. Crush garlic into skillet; add ginger and 1 tablespoon curry powde
r. Saut? 1 more minute. Add tomatoes and chicken broth. Add 1/2 teaspoon each salt and pep
per. 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 Country Captain and serve.

Nutritional Information

No Nutritional Information Available


No Source Information Available