Country Captain Chicken

2 to 4 servings

Georgia is the original home of this spicy dish, said to have been brought back from India by an adventurous Sea-Captain.

• 1/4 cup toasted, slivered almonds
• 1 pound skinless boneless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons margarine or butter
• 1 medium chopped onion
• 1 large red bell pepper, seeded,cut in strips
• 2 cloves large, minced garlic
• 2 teaspoons curry powder
• 1 16 oz. can whole canned tomatoes
• 1/4 cup dried currants
• 1 teaspoon dried, crumbled thyme

Sprinkle both sides of chicken with salt & cayenne. Melt margerine in heavy large skillet over HIGH heat. Add chicken and cook til light brown, about 3 minutes per side. Transfer chicken to plate.

Add onion & red pepper to same skillet , reduce heat to medium and saute until vegetables begin to soften, about 4 minutes. Add garlic & curry powder and stir 1 minute. Add Tomatoes with their juices to skillet, break up tomatoes. Bring to simmer.

Return chicken to skillet, reduce heat to med-low. Cover and simmer gently 15 minutes. Uncover, mix in currents and thyme and cook until chicken is tender, about 5 minutes longer.

Arrange chicken on deep platter, spoon vegetables and sauce around. Sprinkle with almonds and serve. Rice on the side is nice.

Serves 2 healthy appetites or 4 small appetites.

Bon appetit!