Country Captain
Curried stew with poultry, tomatoes, and peppers over rice. Braised until tender with warm spices and a tomato-based sauce.
Ingredients
Method
Cut poultry into 2-inch pieces and remove skin. Dice onion and bell pepper. Mince garlic and ginger. Measure all ingredients.
Heat olive oil in a large pot over medium-high heat. Add poultry pieces in batches and brown on all sides, about 8 minutes total. Transfer to a plate.
In the same pot, add diced onion and bell pepper. Sauté over medium heat until softened, about 5 minutes. Stir in garlic, ginger, and curry powder; cook for 1 minute until fragrant.
Return poultry to the pot. Add canned tomatoes, broth, raisins, salt, and pepper. Stir to combine.
Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 30–35 minutes until poultry is tender and cooked through.
Spoon the stew over prepared rice. Garnish with fresh parsley.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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