Recipe: Country Captain Chicken

Another new-to-me recipe this week! I pulled out a Weight Watchers cookbook that I won in a giveaway.

Here is the Amazon linkie for that if you want to get this book. It actually has some good recipes in it!

Today’s choice? Best-Ever Country Captain Chicken.

I am not sure who the captain is or if this really is Best Ever, but we really enjoyed this.  Apparently this is a southern dish, but it seems more Indian to me.  Don’t be afraid of this combo of ingredients!

Normally I tweak recipes a bit, but I just followed this one pretty closely.


  • 2 teaspoons of oil
  • 1.25 pounds of boneless chicken breast cut into bite-sized chunks
  • 1 small onion (or diced frozen onions like I use – easy!)
  • 1 Granny Smith apple, peeled, cored and diced. (We used a red apple because that is what we had)
  • 1 bell pepper chopped (or diced frozen for the lazy people like me!)
  • 1 teaspoon of chopped garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon of curry powder
  • 1/4 tsp of cinnamon
  • 1/4 tsp salt
  • 1 can of diced tomatoes (15 oz can)
  • 1 cup reduced sodium chicken or veggie broth
  • 1/4 cup of raisins
Cut up the chicken into bite size pieces.
In a pot or dutch oven with a lid, add 1 teaspoon of the oil over medium high heat. Add the chicken and brown, about 5 minutes:
While the chicken cooks, peel and chop the apple and grate the ginger.
We buy the fresh ginger and keep it in the freezer wrapped up. That way you always have fresh ginger available!
Remove the chicken from the pot and set aside. Add the other teaspoon of oil, then put the apple, ginger, onion, pepper and garlic into the pot and cook over medium heat for about 5 minutes.
Add in the cinnamon, curry powder and salt and cook for another minute or so.
Now add the broth, the canned tomatoes with the juice, raisins and the chicken. Bring to a boil, then reduce the heat, cover and simmer for 15 minutes.
This serves 4.
The flavor is complex. A little savory and a little sweet.  Chunky and delicious! I think crusty bread or some brown rice would be great with this.  The recipe also calls for 1 tablespoon of slivered almonds over the 4 servings, but we didn’t have any. That’s only like 3 slivers on each bowl, pfffft!
Nutritional Stats:
Each serving is about 1.5 cups.  Per serving:  Calories: 309, 8 g of fat, 24 g of carbs, 4 g of fiber, 35 g of protein.
This took about 35 minutes from start to finish.  Grain free and gluten free!
**addendum** Reheated the next day and it is even more flavorful!
Be Sociable, Share!

14 thoughts on “Recipe: Country Captain Chicken

  1. Cammy@TippyToeDiet

    Considering the number of people I know who serve this regularly, I wish I liked it. The curry puts me right off. 🙂 Here in the South, this is one of those dishes that each family seems to have their own variation for. Most people I know use a mix of breasts and thighs and serve with rice. Needless to say, it’s popular at pot-lucks. 🙂
    Cammy@TippyToeDiet´s last blog post ..What’s in Your 20?

  2. Kimberley

    Looks interesting. I think I would add a can of coconut milk.

    Thanks for sharing.

    I just ordered a cooking with coconut flour cookbook…I will let you know if I come across anything exciting.
    Kimberley´s last blog post ..Goals Update

  3. debby

    This looks interesting. The flavor combo seems a little like the rice/lentil dish I like so much, so I might try it. I’ll have to use something besides green bell pepper. Do you think red bell pepper would be okay?
    debby´s last blog post ..What’s Going On?

Comments are closed.