Country Captain

This was on of my husband's favorite dishes growing up and it is still a family favorite. This recipe was originally from Sunset Magazine but it has been altered since by my mother and sister in-law.  It's fun to serve the condiments on the side and let everyone add them as they wish.  If you like the dish a bit sweeter, add pineapple.

Prep time: 15-20 mins
Cook time: 30 mins
Makes: varies

INGREDIENTS:
Boneless, skinless chicken breasts or thighs
2 cloves garlic
1 medium onion, diced 1/2 inch pieces
1 medium green bell pepper, diced 1/2 inch pieces
Vegetable oil & flour
2oz can crushed or diced tomatoes, with juice
1 small can tomato sauce
2-3 tbsp curry powder (to taste)
1/2 tsp dried thyme
1/2 tbsp sugar
For condiments: shredded coconut, raisins and toasted almonds

DIRECTIONS:
Prepare chicken by cutting it into bite sized pieces. Dredge with flour and salt & pepper. Coat bottom of Dutch oven with oil.  When the pan is hot, add the chicken pieces and brown on all sides. When almost cooked through, remove chicken and add the garlic, onion and green pepper.  Cook for a few minutes until soft. 

Add a bit of juice to de-glaze the bottom of pan, then add tomatoes and sauce. Add the thyme, curry powder and sugar. Stir and return chicken to pan. Simmer over low heat until the chicken is cooked through and vegetables are tender. 

Serve over cooked rice (preferably basmati) with condiments on table.