Country Captain

The story goes that a British sea captain brought this recipe to England from India. It is usually served over rice with almonds sprinkled on top.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 -2  tablespoon  vegetable oil
• 1  large yellow onion, chopped
• 1  green bell pepper, chopped
• 8  ounces mushrooms, sliced
• 2  cloves garlic, minced
• 4  boneless skinless chicken breast halves, cut into 1 inch pieces (2 lb.)
• 1  tablespoon curry powder
• 1  teaspoon dried ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg or 1⁄4 teaspoon  freshly grated nutmeg
• 2 1⁄2 cups  chicken stock or 2 1⁄2 cups chicken broth
• 1 (14 1/2ounce) can diced tomatoes, with juice
• 3⁄4 teaspoon salt, to taste
•  pepper
• 1⁄2 cup raisins or 1⁄2 cup dried currant
• 1⁄3 cup  toasted sliced almonds

Directions

1. Heat the oil in a large soup pot over medium heat.
2. Add in the onion, bell pepper, mushrooms, and garlic.
3. Stir/saute for 5 minutes or until veggies are softened.
4. Add in chicken; stir/saute for 2 minutes.
5. Add more oil if needed.
6. Add in the next 5 ingredients; stir/saute until the chicken turns white.
7. Add in stock, tomatoes with juice, salt, pepper, and raisins.
8. Bring mixture to a boil; lower heat to medium-low.
9. Cover and simmer for 20 minutes or until the flavors are blended.
10. Serve over in bowls, over hot cooked rice if desired, and sprinkle almonds on top.