pounds meaty chicken pieces (breasts, thighs, and drumsticks)
14 1/2 ounce can stewed tomatoes, undrained
cup currants or raisins
teaspoons curry powder
teaspoon instant chicken bouillon granules
teaspoon ground mace or nutmeg
tablespoon cold water
cups hot cooked rice
tablespoons snipped Italian parsley
tablespoon toasted slivered almonds (optional)
- Skin chicken. In a large skillet stir together undrained tomatoes, currants or raisins, curry powder, bouillon granules, mace or nutmeg, and sugar. Place chicken in skillet. Spoon sauce over chicken. Bring mixture to boiling; reduce heat. Simmer, covered, for 35 to 45 minutes or until chicken is tender and no longer pink. Remove chicken from skillet; keep warm.
- For sauce, skim any fat from mixture in skillet. In a small bowl stir together cornstarch and cold water; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over hot rice and chicken. Sprinkle with parsley and, if desired, almonds. Makes 6 servings.
Nutrition Facts(Country Captain)
- Per serving:
- 277 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 61 mg chol.,
- 380 mg sodium,
- 33 g carb.,
- 2 g fiber,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet