Country Captain – An Heritage Chicken Curry for a Weeknight Skillet

Country Captain – An Heritage Chicken Curry for a Weeknight Skillet keeps the shopping list focused on chicken breasts, chicken thighs boneless, and flour. It serves 4 people.

Count on 10 minutes of prep, 30 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 chicken breasts
• 2 chicken thighs boneless, skinless
• ¼ cup flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 4 tablespoons Butter
• 1/3 cup onion chopped fine
• 1/3 cup green pepper chopped fine
• 1 clove garlic chopped fine
• 1 ½ teaspoons curry powder
• ½ teaspoon dried thyme
• 12 oz stewed tomatoes
• 3 tablespoons dried currants Can’t find currents? No worries, use raisins
• almonds toasted (instructions below)
• Mango Chutney for serving

How the cooking goes

For the Chicken

1. Stir together flour, salt and pepper. Cut chicken into serving pieces and coat with flour mixture.
2. Heat 3-4 tablespoons of butter (or oil) in a large, heavy skillet (cast iron works like a dream here).
3. Put chicken and brown well on both sides.
4. Once browned, remove chicken from pan and add onion, green pepper, garlic, curry powder, and thyme to skillet and cook for a few minutes over a gentle flame, stirring in all the brown bits or until onions are clear and peppers are cooked through.
5. Put the stewed tomatoes. Put chicken back in pan and stir to coat with sauce, cover, and cook over very low heat 20-30 minutes or until tender when pierced with a fork.
6. Mix in the currents. Garnish with almonds and chutney and serve over basmati or jasmine rice.

Toasted Almonds

1. Spread almonds in a single layer on a heavy sheet pan with sides and place in an oven preheated to 350°F. Bake 5 minutes and then shake sheet pan to flip almonds. Bake an additional 3-4 minutes, checking every minute, until almonds are a beautiful toasted brown. Try not to eat them all before serving. You had to make a second batch because snacking got the best of me!

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Barbecue Pulled Chicken Cooked Through and Chicken Vegetable Soup Simmered for the Bowl.