Franklin Roosevelt , General Patton, and thousands of others were fans, but COUNTRY CAPTAIN CHICKEN always makes me think of my Nanny, who made it for for us years ago. This sweet, spicy tomato chicken dish dates way back to India centuries ago, but still tastes just right on a cold winter night. Here’s my healthier version to serve four people.

1/4 cup flour – whole wheat or white
1 teaspoon salt
.5 teaspoon fresh pepper
3 – 3.5 pounds boneless chicken breast cut in 1″ chunks
2 tablespoons olive oil
2 tablespoons butter
1 large onion diced
1 large pepper diced (I like orange or red but green is fine too)
2 cloves garlic peeled and crushed
1.5 teaspoons curry powder
.5 teaspoons turmeric powder
.5 teaspoons dried thyme
1 – 15 ounce stewed tomatoes (I sometimes use 2 cans for more sauce)
3 tablespoons currants
1/3 cup slivered almonds

Combine flour, salt, pepper in bowl and coat chicken chunks in the mixture. Heat olive oil and butter in large skillet over medium flame then add chicken and cook until pieces are evenly browned. Remove chicken with tongs or slotted spoon and put on plate, leaving all the little bits in the pan. Reduce flame to low an add onion, peppers, garlic, curry powder, and thyme to skillet. Scrape bits from bottom of pan and cook until vegetables are softened. Add tomatoes and chicken back to pan. Bake uncovered in 350 degree oven for 25 – 30 minutes then add currants and cook another 5 – 10 minutes until cooked through. If sauce gets too thick add a little water to thin. Top with almonds and serve over brown rice. YUM!