- 1/2 tablespoon All Purpose Seasoning, no salt
- 1/4 cup Flour
- 1 pound Chicken Breast
- 1 tablespoon Canola Oil
- 1 cup Onion, chopped
- 1 cup chopped Red Bell Pepper
- 2 cups Diced Tomatoes (canned, no salt)
- 1/2 tablespoon minced Garlic
- 1/2 tablespoon Curry Powder
- 1/4 cup Raisins
- 2 cups cooked Brown Rice
This is a unique chicken dish from the south, specifically the low-country. Thought to have been introduced by a British sea captain in the 1800′s who spent some time in India. I like to top mine with toasted almonds for a nice crunch, but that’s optional.
Directions:
Season the chicken with the seasoning and dredge in the flour. Brown the chicken in the oil and set aside. Add the onions and peppers to the pan and cook for a few minutes until soft. Add the tomatoes, garlic, and curry; simmer for 10 minutes. Add the chicken and raisins to the pan and continue to simmer for 10 more minutes. Serve with the brown rice.
per serving: 451 calories; 29 gram protein; 18 grams total fat; 4.75 gram fiber; 4.55 gram saturated fat; 48.55 grams carbohydrates; 72 mgs cholesterol; 103.75 mgs sodium
