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Country Captain


Quick and easy

Quick and easy

Quick and easy

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 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.
Nutritional Information
No Nutritional Information Available

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