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Curried Country Captain

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Ingredients
  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
  Salt 2 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Party
Servings: 
4

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