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.



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Servings: 4
Prep Time: 30 mins
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Ingredients
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    2   pounds 
    meaty chicken pieces (breasts, thighs, and drumsticks)
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    1   
    large onion, cut into thin wedges
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    1   
    small green sweet pepper, cut into 1-inch pieces
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    2   tablespoons 
    raisins
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    2   
    cloves garlic, minced
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    1   tablespoon 
    cooking oil
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    1   tablespoon 
    curry powder
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    1  14 1/2 ounce can 
    tomatoes, cut up
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    1/2  teaspoon 
    sugar
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    ground mace
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    1/4  teaspoon 
    dried thyme, crushed
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    1/4  teaspoon 
    pepper
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    2   tablespoons 
    cornstarch
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    2   tablespoons 
    cold water
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    3   cups 
    hot cooked rice

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
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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