Coconut Curry Country Captain

• Rice:
• 1 T. butter
• coconut milk
• water
• Country Captain:
• 3 T. olive oil
• 1 1/2 C. coursly diced onions
• 1 1/2 C. diced green apple
• 1 diced tomato
• 3/4 C. dried sweetened cranberries
• 2 t. curry powder
• 6-10 medium chicken tenders
• 1/2 C. whole milk
• 1/4 C. cream
• 1/4 C. coconut milk
• coconut
• slivered almonds for garnish.

1. prepare Basmatti rice as instructed on box, substituting half of the water for cocunut milk, and adding 1 T. of butter if not already specified on box.
2. To prepare Country Captain:
3. heat 3 T. of olive oil in large stir fry pan. add onions and saute until tender, but not yet brown. add apple and tomato, and saute until apple is tender and onions are beginning to brown. add cranberries, curry (more or less, depending on your taste, and chicken tenders. saute for 4 minutes, turning chicken to brown on all sides. slowly add milk and cream. stir, place lid on, and let simmer for 5 minutes. remove lid, add coconut milk, and stir.
4. *Pour 1 Cup of country captain over 1/2 cup of rice, and sprinkle with coconut and slivered almonds. serve immediately.

rice, butter, coconut milk, water, country captain, olive oil, onions, green apple, tomato, cranberries, curry powder, chicken tenders, milk, cream, coconut milk, coconut

Taken from www.epicurious.com/recipes/member/views/coconut-curry-country-captain-1234111 (may not work)