Country Captain is now considered a classic American dish, bit it is likely named for a British army captain who first brought curry seasonings from fdia to his home port
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breast halves (5 ounces each)
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1’/3 cups canned crushed tomatoes
- 1/2 cup dried apricots, thinly sliced
- 2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/4 cup sliced almonds
Preparation time | 10 minutes
Cooking time | 35 minutes
1. Heat oil in large nonstick Dutch oven over medium heat, Add chicken and sauté until golden brown, about 3 minutes a side. Transfer chicken to piate with tongs or slotted spoon,
2. Add onion and garlic to pan and cook until onion is tender, about 5 minutes.
3. Stir in curry powder and cook for 1 minute. Add tomatoes, apricots, salt, thyme, and pepper, and bring to a boil
4. Return chicken (and any accumulated juices) to Dutch oven. Reduce to a simmer, cover, and cook until chicken is cooked through, about 20 minutes. (Recipe can be made ahead to this point and refrigerated. Reheat in 325°F oven.) Serve sprinkled with almonds.
Each serving provides | Calories 258. fat 44 Saturated fat }-g cholesterol 82 mg, sachin 43) mag carbohydrates 42-9, Tiber gg, protein Jaq
