Friday, December 4, 2009

Country Captain (curried chicken)

I have no idea why this is named "Country Captain".  Basically it is a curry chicken dish.  If you like curry, you'll enjoy this.  This is meal #6 from OAMC.

1 14pz can stewed tomatoes (undrained)
1/4 cup fresh parsley, chopped
1/4 cup currants or raisins
1 tbs cury powder
1 chicken bouillon cube
1/2 tsp ground nutmeg
1/4 tsp sugar
1 tsp salt
2 pounds boneless, skinless chicken breast
1 tbs cornstarch
1 tbs cold water
Cooked couscous to serve with
Slivered almond (optional)

Combine first 8 ingredients.  Put chicken in skillet and pour sauce over top of it.  Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until chicken is no longer pink.  Remove chicken from skillet.   Mix cornstarch and cold water together, add to skillet.  Cook and stir till thickened and bubbly. You may need to bring it to a boil again in order for it to thicken up.  Pour sauce over chicken, top with slivered almonds and serve over couscous. 

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