Curried Country Captain
|Chicken||3 1⁄2 Pound, cut up (1 Whole Piece)|
|Flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Onions||2 Medium, thinly sliced|
|Green bell pepper||1 Medium, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Curry powder||1 Tablespoon|
|Canned tomatoes||28 Ounce|
|Currants||1⁄4 Cup (4 tbs)|
|Hot cooked rice/Noodles / mashed potatoes||3 Cup (48 tbs), mashed|
|Sliced almonds||1⁄2 Cup (8 tbs)|
Rinse the chicken and pat dry.
Coat the chicken with the flour.
Brown the coated chicken in hot oil in a 12 skillet over medium-high heat.
Remove the chicken from the skillet.
Add the garlic, onions, bell pepper, celery, curry powder and salt to the drippings in the skillet over medium heat.
Cook for about 10 minutes or until vegetables are tender, stirring occasionally.
Stir in the undrained tomatoes and currants.
Add the chicken and bring to a boil.
Reduce heat to low and simmer, covered, for 30 to 35 minutes or until chicken is fork-tender.
Serve with rice, noodles or mashed potatoes.
Sprinkle with almonds.