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Country Captain Chicken

This quick and easy Country Captain Chicken is a speedier version of the classic Southern dish of tender chicken, bell peppers, onions, and sweet currants in a curry-spiced tomato sauce served over rice.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4
Calories: 587kcal
Author: Michelle / Now Cook This!

Ingredients

  • 1 cup basmati rice
  • ¼ cup all-purpose flour
  • ½ tablespoon paprika
  • 1 pound chicken tenderloins or boneless, skinless chicken breasts, cut into 1" pieces
  • salt and pepper, to taste
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1 large green bell pepper, chopped into ½" pieces
  • 1 large red bell pepper, chopped into ½" pieces
  • 1 large onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 to 2 tablespoons curry paste or curry powder, add more or less to taste
  • cup currants
  • sliced green onions, optional, for garnish
  • sliced or slivered almonds, optional, for garnish

Instructions

  • Cook the rice according to the package directions. While the rice is cooking, move on to the next steps.
  • Season the chicken with salt and pepper. Combine the flour and paprika in a bowl or shallow dish. Dredge the chicken in the flour mixture.
  • Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and lightly brown on both sides, about 2 minutes per side. Note: The chicken does not need to be cooked through in this step; we're just trying to get some nice color on it. It will finish cooking in the sauce.
  • Remove the chicken from the pan to a plate.
  • Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet along with the green and red bell peppers and the onions. Sauté until they have softened, 6 to 8 minutes.
  • Add the garlic and saute, stirring frequently, for 1 minute.
  • Add the chicken broth, tomatoes, curry paste (or curry powder), and the currants to the pan along with the chicken; stir to combine.
  • Bring to a boil, then reduce the heat and simmer, uncovered, for 5 to 10 minutes or until the chicken is cooked through (internal temperature of 165°F). Taste and adjust seasonings as needed.
  • Serve over the hot cooked rice. If desired (and I highly recommend it), top each serving with some sliced green onions and sliced or slivered almonds.

Recipe Notes

  • Jasmine rice or regular long-grain white rice can be used in place of the basmati.
  • Boneless, skinless chicken thighs can be used instead of the tenderloins or breasts.
  • Some curry pastes and powders can be hot-spicy while others are not. Use whichever you like, and adjust the amount to your tastes. Start with 1 tablespoon and adjust up from there. I use 2 tablespoons of the Thai Kitchen brand red curry paste for this recipe when I make it, and I don't find the final dish to be hot at all.
  • Raisins, regular or golden, can be used in place of the currants. 
  • Estimated calories shown are for the chicken, sauce and rice only and do not include the green onion or almond garnishes. 
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