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

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

Directions


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


Source


No Source Information Available