Baked Chicken Country Captain
Recipe from Better Homes and Gardens

Although this Southern favorite is usually simmered, this version of the curried chicken is baked, making it easy on the cook.


Baked Chicken Country Captain

by 1  person

read comments

add your rating
add a comment
Servings: Makes 4 servings.
Prep Time: 30 mins
Total Time: 1 hr 30 mins
Related Categories: Baked Chicken and Rice, Chicken
 
savings in
change zip
 
Ingredients
  • 2  pounds
    meaty chicken pieces (breasts, thighs, and drumsticks)
    see savings
    On Sale
  • 1 
    large onion, cut into thin wedges
    see savings
    On Sale
  • 1  small
    green sweet pepper, cut into 1-inch pieces
    see savings
    On Sale
  • 2  tablespoons
    raisins
    see savings
    On Sale
  • 2  cloves
    garlic, minced
    see savings
    On Sale
  • 1  tablespoon
    cooking oil
    see savings
    On Sale
  • 1  tablespoon
    curry powder
    see savings
    On Sale
  • 1  14-1/2-ounce can
    tomatoes, cut up
    see savings
    On Sale
  • 1/2  teaspoon
    sugar
    see savings
    On Sale
  • 1/2  teaspoon
    salt
    see savings
    On Sale
  • 1/2  teaspoon
    ground mace
    see savings
    On Sale
  • 1/4  teaspoon
    dried thyme, crushed
    see savings
    On Sale
  • 1/4  teaspoon
    pepper
    see savings
    On Sale
  • 2  tablespoons
    cornstarch
    see savings
    On Sale
  • 2  tablespoons
    cold water
    see savings
    On Sale
  • 3  cups
    hot cooked rice
    see savings
    On Sale
add ingredients to list

Directions
1.
If desired, skin chicken. Arrange chicken, onion wedges, green sweet pepper pieces, and raisins in a 2-quart rectangular baking dish.
2.
In a small saucepan cook garlic in hot oil for 15 seconds. Add curry powder. Cook and stir for 1 minute more. Stir in the undrained tomatoes, sugar, salt, mace, thyme, and pepper. Bring to boiling; pour over ingredients in dish.
3.
Cover and bake in a 350 degree F. oven about 1 hour or until tender. Using a slotted spoon, transfer chicken, vegetables, and raisins to a platter.
4.
For sauce, measure pan juices; if necessary, add enough water to equal 2 cups. Transfer to a saucepan. In a small bowl combine cornstarch and cold water; add to saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
5.
To serve, spoon chicken, vegetables, and raisins over hot cooked rice. Spoon some of the sauce atop chicken; pass remaining sauce when serving. Makes 4 servings.
Nutrition information
Calories 548, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 87 mg, Sodium 538 mg, Carbohydrate 62 g, Protein 33 g. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Cheesy Chicken with Corn Bread
Cheesy Chicken with Corn Bread

Two Southern favorites, chicken and corn bread, are paired in this home-style dish.

 Articles
Chicken Breast is No Longer Best
...Just when we thought America was a nation obsessed with breasts, we find out we're really a country... that's all about legs and thighs. Well, when it comes to chicken, anyway. The Wall Street Journal... meat," chicken company Bell & Evans owner Scott Sechler tells the newspaper. "It's getting worse every... read more...
Grilled Chicken with Oranges: Cooking with Kids
...I just got a new grill pan and planned to use it this weekend to make Grilled Lemon Chicken... the "real" grill and get some chicken marinating. I had some organic boneless chicken breasts in the fridge... a little something about the magic of pounding out chicken. I lined the counter with wax paper... read more...
March Madness Chow: Chicken Wings
... (all eight of 'em). In our world that means plates piled high with chicken wings, meaty, spicy bites... in case. Check out our video "How to Make Buffalo Wings." You can make these Spicy BBQ Chicken Wings a..., and store-bought barbecue sauce makes them easy! Jamaican Jerk Chicken Wings bring a little island flavor... read more...
More Great Recipe Ideas from Better Homes and Gardens