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Country Captain

creative.chef's picture
Ingredients
  Chicken 1 Pound, frying
  Flour 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Onion 1⁄2 Cup (8 tbs), finley diced
  Green pepper 1⁄2 Cup (8 tbs), finley diced
  Garlic 1 Clove (5 gm), minced
  Curry powder 1 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Canned tomatoes 2 Cup (32 tbs), stewed
  Currants 3 Tablespoon, dried
  Toasted almonds 1⁄4 Cup (4 tbs), blanched
Directions

GETTING READY
1) Chop the pieces into serving pieces. Rinse the pieces and thoroughly dry them.
2) Use a mixture of salt, pepper and flour to coat the pieces well.

MAKING
3) In a large skillet, heat the butter and cook the chicken till it is browned.
4) Take out the cooked chicken and add to the skillet, add the onion, green pepper, garlic, curry powder, thyme and stewed tomatoes.
5) Stir well to loosen the browned particles which are on the skillet’s bottom.
6) Put the chicken back in the skillet, cover it and cook gently and slowly for about 30 minutes or till the pieces have tendered.
7) Into the sauce, stir the currants and garnish with toasted almonds.

SERVING
8) Serve chicken hot with the chutney and boiled rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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