A delicious recipe compliments of Redi-Base, 'The Professional Soup Base For The Home Cook'.

Country Captain

1 (3-pound) broiler-fryer chicken, cut up

1/2 cup all-purpose flour

1/4 cup vegetable oil

1 1/2 teaspoons curry powder

1/2 teaspoon dried thyme

1/4 teaspoon ground black pepper

1 large onion, chopped

1 green pepper, chopped

1 clove garlic, finely chopped

1 (16-ounce) can whole tomatoes, undrained

1 tablespoon chicken or Turkey Redi-Base

1/4 cup raisins

1/3 cup toasted slivered almonds

Cooked rice as accompaniment

1. Heat oven to 350°F (175°C).
2. Coat chicken with flour.
3. Heat oil in skillet and cook chicken over medium heat until brown, about 15 to 20 minutes. Place chicken in ungreased casserole.
4. Drain fat from skillet. Add curry, thyme, black pepper, onion, green pepper, garlic, tomatoes and Redi-Base to skillet. Break up tomato, heat until boiling and stir frequently. Pour over chicken. Cover and bake until thickest piece of chicken is done, about 40 minutes.
5. Add raisins and bake another 5 minutes.
6. Sprinkle with almonds and serve with rice.

Makes 8 servings.

Variation: Serve with grated fresh coconut and chutney, if desired.

Recipe used with permission by the Redi-Base Soup & Sauce Company;www.redibase.com The flavor bases preferred over any other by CooksRecipes.com.