1mediumgreen bell pepper, chopped,
1mediumGranny Smith apple, chopped,
2 to 3teaspoonsgrated fresh ginger,
1 (14-1/2 oz.)candiced tomatoes,
1 (10 1/2 oz.)cancondensed chicken broth,
1/4cupslivered almonds, toasted,
1Heat oven to 350 degrees F. Trim white tendons from ends of chicken tenders, if desired.
2Season 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 chicken 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? onion, 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 powder. Saut? 1 more minute. Add tomatoes and chicken broth. Add 1/2 teaspoon 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 Country Captain and serve.
No Nutritional Information Available