I always thought this was a Southeast Asian recipe (here's a recipe by my Canadian alter-ego Spicy Steve), but I saw Rachel Ray do this 30-minute meal on the Food Network calling it a "Southern" (U.S.) dish, so now I'm confused.
Most Southern versions don't use coconut milk, and substitute bacon grease for oil, which really sticks to your ribs (and arteries). No matter the origin, this is a yummy dish that's simple to prepare, and even easier to eat. Halfway between chicken gumbo and chicken curry, and the combination of applesauce and raisins is a wonderful cure for "irregularity", if you know what I mean. Here are the directions.
Chicken Curry Captain
4 chicken thighs
2 to 3 teaspoons curry powder
1 teaspoon ginger powder
1/2 teaspoon cayenne pepper, or to taste
1 cup applesauce (unsweetened)
1/4 cup finely chopped sweet onion
1 small green bell pepper, seeded and finely chopped
3 cloves garlic, minced
1 can diced tomatoes
1 cup chicken broth
1 cup plain yogurt
1 cup coconut milk
Heat 1 tablespoon oil in large skillet over medium-high heat until hot. Add curry powder, ginger powder, and cayenne pepper and stir until fragrant. Add bell pepper, onion, and garlic. Cook and stir 5 minutes or until tender. Place vegetables in slow cooker. Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add chicken; cook 5 minutes per side or until browned. Place chicken in crockpot. Pour broth, yogurt, and coconut milk into skillet. Cook and stir over medium-high heat, scraping up any browned chicken bits from bottom of skillet. Pour liquid into slow cooker. Add tomatoes and applesauce. Cook on LOW for 6hrs.
Serve with white rice and garnishes, including (but not limited to) chutney, nuts, raisins or other dried or fresh fruit, chiles, sliced scallions, whatever you have on hand.
A nice variation on chicken rice from both hemispheres of the globe.
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