Country Captain

Ingredients:

 

4 slices bacon

4 chicken breasts ( I cheated and used 4 rotisserie chicken breasts    

     that I took the skin off, the original recipe calls for chicken thighs.  I                  

     think you could use any chicken parts that you want)

4 peeled and cut carrots

1 medium diced onion

1 diced green pepper

2 cloves minced garlic

1 can pureed tomatoes

1 TBSP grated ginger

1/2 TBSP curry powder

1/2 TBSP garam masala

1 tsp red chili flakes

1/4 cup golden raisins

Salt and pepper to taste

slivered almonds

chopped fresh parsley (or dry)

coconut rice (rice cooked in coconut milk and a little water)

Directions:

 

Preheat oven to 350 degrees

Cook bacon in the dutch oven until brown, then move to a bowl and reserve.

Brown chicken in the bacon fat left in the pan, if using raw chicken you may want to cook at least half way through, I just quickly seared both sides of my rotisserie pieces.

Remove chicken and reserve.  Add chopped carrots, onions and pepper to pan and cook for about 6 minutes until soft.  Add the garlic for the last few minutes.  You may need to add more oil, depending on how much is still in the pan.  Add salt and pepper to vegetables.  

After veggies are softened add the tomatoes, curry powder, garam masala, red chili flakes, ginger and raisins and cook down until thickened.  

Nest the chicken pieces in the sauce, put the lid on and put in the oven for about 1/2 hour.  

Serve over coconut rice and stew on top with almonds, parsley and reserved bacon on top.  

 

*Courtesy of Aimee