Ingredients
-
8 chicken thighs, excess fat trimmed, with bone and skin
-
salt & pepper (I use Johnny's) or your favorite seasoning (I use Johnny's)
-
1 tablespoon olive oil
-
1 (14 1/2 ounce) can chicken broth
-
1 (14 1/2 ounce) can diced tomatoes
-
1 (6 ounce) can tomato paste
-
12 ounces mango chutney, Laurel's Mango Chutney OR
-
2 (9 ounce) jars bottled chutney, such as Major Grey's Cutney, large pieces of mango snipped
-
6 garlic cloves, minced
-
2 tablespoons Madras curry powder
-
1 1/2 teaspoons paprika
-
1 teaspoon dried thyme
-
1/2 teaspoon cayenne (to taste)
-
shredded coconut (for garnish)
-
toasted sliced almonds (for garnish)
-
2 onions, chopped coarse
-
1 green bell pepper, seeded and chopped coarse
Instructions
- Heat oil in large skillet, season chicken and brown on both sides, about 10 minutes. Remove chicken to platter, let cool a bit, remove and discard skin. Put chicken in crockpot.
- Pour off all but 1 Tablespoon fat and cook onions and bell pepper with about 1/2 teaspoon salt until somewhat tender, about 5 minutes.
- Add broth, tomatoes and tomato paste and scrape up browned bits and cook and stir until slightly thickened and smooth, only about 3 minutes.
- Remove from heat and add chutney, garlic, curry powder, thyme, paprika and cayenne.
- Pour this mixture over chicken in crockpot.
- Cover and cook on low 5 hours.
- Stir before serving over white rice.
- Add coconut and sliced almonds on top. This is necessary for the most authentic taste of Country Captain!