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 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
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