Country Captain (Recipe 4 of 150)

Y'all...this recipe was so delicious. So full of flavor. I LOVE the flavor of yellow curry and garam masala together. That combination makes the house smell delicious for days. 

Tonight was book club and I was the host. One of our club members got sick and couldn't make it tonight. Its a good thing she wasn't here though. She's not a fan of spicy and this recipe I made a boo boo and bought a can of diced tomatoes that were spicy. It made this dish WAY hot. We were all drinking more water than normal. 

Spicy but super flavorful. I'll be adding this to the favorites list for sure. I did forget to put the almonds on at the end - so now I have a bag of sliced almonds to use. 

I also forgot the bacon. Frankly, I'm not disappointed about that. The dish didn't need the bacon at all. 

Country Captain

Recipe from Spicy Southern Kitchen

Serves 6

• 1 c chicken broth
• 1/2 c golden raisins
• 1 T curry powder
• 1 T garam masala
• 2 tsp salt, divided
• 1 tsp black pepper, divided
• 1/4 tsp cayenne pepper
• 4 thick-cut bacon slices, cut into 1/2-inch pieces
• 8 boneless, skinless chicken thighs
• 1 c sliced carrot
• 1 c diced red, orange, or yellow bell pepper
• 1 c diced onion
• 1 dried guajillo chile
• 2 garlic cloves, minced
• 3 T tomato paste
• 1 T minced fresh ginger
• 1 (14-ounce) can petite diced tomatoes, undrained
• 5 c cooked white rice
• 1/3 c toasted slivered almonds

Bring the broth to a simmer in a small saucepan. Add the raisins and remove from heat. Set aside.

In a small bowl, combine curry powder, garam masala, 1 teaspoon salt, 1/2 teaspoon pepper, and cayenne pepper. Set aside.

Preheat oven to 350 degrees F.

In a large Dutch oven, preferably enameled cast iron, cook the bacon until crispy. Remove it with a slotted spoon and set aside.

Drain off all but 2 tablespoons of bacon grease.

Season the chicken with the remaining 1 teaspoon of salt and 1/2 teaspoon pepper.

In 2 batches, brown the chicken in hot bacon grease, about 5 minutes per side. Remove from Dutch oven and set aside.

Add the carrot, bell pepper, and onion to the grease. Cook for 5 minutes to soften, stirring occasionally.

Add the chile pepper and garlic and cook for 1 minute.

Stir in the curry powder mixture, the tomato paste, and ginger. Stir for 30 seconds.

Add the broth/raisin mixture and the diced tomatoes. Bring to a boil and simmer for 5 minutes.

Place chicken thighs in the sauce. Cover the Dutch oven and bake in the oven for 15 minutes.

Remove lid and bake for 15 more minutes.

Discard the chile.

Serve with rice and top with slivered almonds and crumbled bacon.