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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Country Captain Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 two and a half pound chicken, cut into serving pieces
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
4-5 T. butter
1/3 cup finely diced onion
1/3 cup finely diced green pepper
1 clove garlic, minced
1 1/2 tsp. curry powder
1/2 tsp. thyme
2 cups canned stewed tomatoes
3 T. dried currants, washed and drained
Blanched toasted almonds
Chutney
Directions:
Directions:
Dredge the chicken pieces in the flour seasoned with salt and pepper.
Heat 4 T. butter in a large skillet and brown the chicken on all sides. If necessary, add more butter.
Remove the chicken from the skillet and add the onion and green pepper, garlic, curry powder and thyme. Cook briefly, stirring, until onion wilts.
Add the tomatoes with the liquid from the can.
Return the chicken to the skillet , skin side up.
Cover the skillet and cook until tender, twenty to thirty minutes.
Stir the currants into the sauce.
Serve with blanched toasted almonds and chutney.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You may substitute skinless boneless chicken breasts for the fryer. You may leave out the currants or use raisins. Almonds and chutney are optional.
Serve with steamed white rice.
This is an old southern recipe but it probably originated in India.

 

 

 

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