Country Captain Chicken Stew


1 T. vegetable oil

1 large yellow onion, chopped

1 green bell pepper, seeded and chopped

8 ounces of mushrooms, sliced

2 cloves of garlic, minced

1 skinless, boneless chicken breast halves, cut into 1-inch cubes

1 T. curry powder

1 t. powdered ginger

1/2 t. ground cinnamon

1/4 t. ground cloves

1/4 t. ground nutmeg

2 1/2 cups chicken broth

1 can (14 1/2 oz) diced tomatoes, with juice

3/4 t. salt

Freshly ground pepper (to taste)

1/2 cup raisins or currants

1/2 cup toasted sliced almonds


In a large Dutch oven, heat oil over medium heat.  Add the onion, bell pepper, mushrooms, and garlic and saute until tender (5-10 minutes).  Add chicken and saute for 2 minutes.  Add spices and cook until the chicken turns white, stirring often.  Add salt, pepper, stock, tomatoes, and raisins/currants.  Bring to a boil.  Reduce heat to medium low.  Simmer, covered, until flavors are blended (about 20 minutes).  Uncover, increase heat to medium, and boil until liquid begins to thicken (about 10-20 minutes).  Serve in bowls with rice, and sprinkle almonds on top.

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