Country Captain Chicken Curry

Dave's been asking that I try a curry recipe. I told him it had to be kid-friendly so I visited this site and tried this recipe:

1/2 cup flour
2 - 3 tablespoons curry powder (plus a sprinkle to season flour)
1 tablespoon thyme (plus a sprinkle to season flour)
Salt and pepper
3 pounds boneless, skinless chicken breasts (cut into cubes)
3 tablespoons canola oil
1 large onion, sliced into thin circles and halved
2 garlic cloves, minced
1/4 tsp. nutmeg
1 28 oz. can diced tomatoes (with juice)
1/2 cup golden raisins (or 1/2 cup currants)
1/4 cup slivered almonds
1 tablespoon chopped parsley

Preparation:

Heat oven to 350 degrees. Place flour in a shallow baking or plastic bag. Season flour with salt, pepper along with a sprinkle of curry and thyme. Dredge chicken to coat lightly.

In a large skillet, heat oil over medium heat. Add chicken and brown on each side, about 10 minutes. Do this in batches to not over crowd the pan. Remove chicken to paper towel to drain and place in a casserole pan.

To the same skillet, add onions and garlic. Sauté for 5 minutes. Add curry powder, thyme, nutmeg, salt and pepper. Stir to blend. Add tomatoes and simmer for 5 minutes.

Pour the tomato and onion sauce over the chicken and bake uncovered for 20 - 30 minutes until chicken tender and cooked through. During the last 5 minutes of baking, remove casserole from the oven, stir in raisins (I just couldn't bring myself to add raisins, so we skipped out on those) and return to the oven to finish cooking.

Garnish with parsley and almonds (since I have a child that refuses to eat nuts I did without the almonds). Serve over rice.

Over all, a very tasty dish! I need to try my hand at a few more curry dishes before I declare this one the winner, though :) Let me know if you have a delicious curry recipe your family enjoys!