The Country Captain recipe was a hit with my family, even the picky
teenage daughter -- and the husband who says he doesn't like curry. I
thought it was a nice change of pace from the ho-hum chicken recipes I
usually end up making.
It's a recipe I could see preparing while waiting for school buses in the
morning and then refrigerating to reheat at night while I make rice to go
with it and toss a salad.
"It's a delicious dish and one that you will want to make over and over
again. Country Captain is as young today as it was 100 years ago. Don't
ignore this recipe,"

Country Captain

(Makes 4 to 6 servings)
1 frying chicken (2-3 lb./900 g to 1.4 kg)
1/4 cup (60 ml) all-purpose flour
1 tsp. (5 ml) salt
1/4 tsp. (1 ml) black pepper
4 Tbsp. (60 ml) butter
2 Tbsp. (30 ml) vegetable oil
1/3 cup (80 ml) finely diced onion
1/3 cup (80 ml) finely diced green bell pepper
2 cloves garlic, crushed
1 Tbsp. (15 ml) curry powder
1/2 tsp. (2 ml) crumbled dried thyme
1 16-oz. (500-ml) can stewed tomatoes, with liquid
3 Tbsp. (45 ml) dried currants
Blanched toasted almonds

Have the chicken cut (or cut it yourself) into 8 pieces. Wash the chicken
pieces and pat them dry; coat with a mixture of the flour, salt, and
pepper.
Heat the butter and oil in a large skillet; brown the chicken on all
sides. Remove the chicken and add the onion, green pepper, garlic, curry
powder and thyme to the skillet. Stir over low heat to loosen the browned
particles. Add the stewed tomatoes.
Return the chicken to the skillet, skin side up. Cover and cook slowly
until tender, 20 to 30 minutes. Stir the currants into the sauce. Serve
accompanied by almonds.

Note: After the chicken is browned and the sauce is made, the dish can be
baked, covered, in a 325 F (160 C) oven for about 45 minutes, or until
tender. Any leftover sauce would be delicious over pasta.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/