If you weren't raised in the South, it's very unlikely that you have ever eaten, or even heard of, this classic chicken dish. As with all chicken recipes in the South, Country Captain Chicken varies with the cook. Some recipes call for a long cooking time, whereas others use quick-cooking chicken breasts. One thing is always certain: it is perfumed and slightly spiced with curry. Check out Linda's History of Country Captain Chicken.

Check out more great Poultry Recipes and how to Brine Poultry for a moister and tastier dish.

Country Captain Chicken

1/2 cup all-purpose flour
Salt and freshly ground black pepper to taste
8 chicken breast halves, boneless and skinless*
3 tablespoons vegetable oil
1 medium onion, coarsely chopped
1 large red bell pepper, cored, seeded, and thinly sliced into 1/4-inch wide rings
2 cloves garlic, minced
1 (28-ounce) can plum or Roma tomatoes, crushed or 2 cups fresh chopped tomatoes
2 to 3 teaspoons curry powder or to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 cup currants or raisins
12 cup toasted slivered almonds
Hot cooked long-grain rice

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Preheat oven to 200 degree F. In a shallow dish, combine flour, salt, and pepper. Roll chicken pieces in flour mixture to coat all sides. In a large nonstick frying pan over medium heat, heat vegetable oil. Add chicken pieces and cook 5 minutes per side or until light brown. NOTE: Chicken should not be cooked through at this point.

Transfer chicken to an oven-proof dish and keep warm in the oven; reserving drippings in frying pan.

Reduce heat to medium low. To the pan drippings, add onion, bell pepper, and garlic; cook 5 minutes, stirring occasionally, until onions are transparent. Add tomatoes, curry powder, salt, pepper, and thyme; cover pan and simmer gently an additional 15 minutes. Add the browned chicken and currants or raisins; cover and simmer another 20 minutes, stirring occasionally, until the chicken is tender or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife).

Remove from heat and transfer chicken to a deep platter. Spoon vegetables and sauce around the chicken and sprinkle with almonds. Serve with hot rice.

Makes 8 servings.