Best-ever Country Captain chicken
Uncooked boneless skinless chicken breast(s)
1¼ pound(s), cut into 1-inch pieces
1 large, chopped
1 medium, peeled, cored, and diced
Uncooked bell pepper(s)
1 item(s), medium, green, chopped
3 tsp, minced
1 Tbsp, fresh, peeled and minced
1 Tbsp, Madras variety
Canned diced tomatoes
Reduced-sodium chicken broth
1 Tbsp, or sliced almonds, toasted
- Heat 1 teaspoon of the oil in a nonstick Dutch oven or large pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Transfer to a plate.
- Add the remaining 1 teaspoon oil to the Dutch oven and reduce the heat to medium. Add the onion, apple, bell pepper, garlic, and ginger; cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the curry powder, cinnamon, and salt; cook, stirring, 1 minute longer.
- Return the chicken to the Dutch oven along with the tomatoes, broth, and raisins; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the flavors are blended, about 15 minutes. Serve sprinkled with the almonds. Yields about 1 1⁄2 cups stew per serving.