Chicken Country Captain
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Dried currants||1⁄4 Cup (4 tbs), dried|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Curry powder||3 Teaspoon|
|Ground mace||1 Teaspoon|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Broiler fryer chickens||6 Pound (2 Whole, 3 Pound Each)|
|Cooking oil||2 Tablespoon|
|Cold water||2 Tablespoon|
|Hot cooked rice||3 Cup (48 tbs) (Adjust Quantity As Needed For Serving)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
In large saucepan cook onion, green pepper, and garlic in butter till tender but not brown.
Stir in undrained tomatoes, currants, parsley, curry, mace, 1 teaspoon salt, and 1/8 teaspoon pepper.
Cook, uncovered, for 15 minutes.
In paper or plastic bag combine flour, 1 tea spoon salt, 1/4 teaspoon pepper, and paprika.
Add chicken pieces, 2 or 3 at a time; shake to coat.
Lightly brown chicken pieces on all sides in hot oil about 15 minutes.
Arrange chicken in 13 x 9 x 2 inch baking dish; top with tomato mixture.
Cover and bake at 325° till chicken is tender, about 1 hour.
Remove chicken from baking dish; keep warm.
Skim excess fat from sauce; transfer sauce to a medium saucepan.
Blend cold water into cornstarch; stir into sauce.
Cook and stir till thickened and bubbly.