Baked Chicken Country Captain

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
30 mins
by 4.0 1  person
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  • 2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
  • 1 large onion, cut into thin wedges
  • 1 small green sweet pepper, cut into 1-inch pieces
  • 2 tablespoons raisins
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 1 tablespoon curry powder
  • 1 14 1/2 ounce can tomatoes, cut up
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 3 cups hot cooked rice
If desired, skin chicken. Arrange chicken, onion wedges, green sweet pepper pieces, and raisins in a 2-quart rectangular baking dish.
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.
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.
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.
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

Per Serving: cal. (kcal) 548, Fat, total (g) 18, chol. (mg) 87, sat. fat (g) 4, carb. (g) 62, pro. (g) 33, sodium (mg) 538, Percent Daily Values are based on a 2,000 calorie diet
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