Serves: 6
Total Calories: 852
1. Heat oven to 350°.
2. Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture. Heat oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until light brown, 15 to 20 minutes. Place chicken in ungreased 2 1/2-quart casserole. Drain oil from skillet.
3. Add curry powder, thyme, 1/4 teaspoon salt, the onion, bell pepper, garlic and tomatoes to skillet. Heat to boiling, stirring frequently to loosen brown particles from skillet. Pour over chicken. Cover and bake until thickest pieces are done and juices of chicken run clear, about 40 minutes. Skim fat from liquid if necessary add currants. Bake uncovered 5 minutes. Sprinkle with almonds. Serve with rice and, if desired, grated fresh coconut and chutney.
1 SERVING: Calories 490 (Calories from Fat 215) Fat 12g (Saturated 5g) Cholesterol 70mg Sodium 670mg Carbohydrates 44g (Dietary Fiber 3g) Protein 28g.
This Country Captain recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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