Time in Florida is winding down. We leave for North Carolina at the end of the week. I have been looking for recipes to use up food items in the freezer and the pantry. This Country Captain Chicken recipe fit the bill. I have blogged about this chicken curry casserole before here. And here. You can tell I am fond of the ingredients. The difference with this recipe is the hands-off use of the slow-cooker.
According to legend, curry powder and the recipe for Country Captain were brought to Charleston in the early 1800s by a British sea captain. The dish includes chicken, curry, raisins, tomatoes and almonds. It is perfect to serve to a crowd accompanied by rice, noodles or mashed potatoes.
Enjoy. Let’s welcome Spring. Looking forward to seeing the blooms on the trees in the mountains.
SLOW-COOKER COUNTRY CAPTAIN CHICKEN (Taste of Home)
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 2 teaspoons minced garlic
- 3 pounds boneless skinless chicken thighs
- 1 tablespoon curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- 1 tablespoon packed brown sugar
- 1/2 cup chicken broth
- 1/2 cup golden raisins or raisins
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- Hot cooked rice
- Chopped fresh parsley, optional
- Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables.
- Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.