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Country Captain

Western.Chefs's picture
  Frying chicken 2 1⁄2 Pound, cut into serving pieces (1 Piece)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Butter 5 Tablespoon
  Finely diced onion 1⁄3 Cup (5.33 tbs)
  Finely diced green pepper 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), crushed
  Curry powder 1 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Canned stewed tomatoes 2 Cup (32 tbs)
  Dried currants 3 Tablespoon, washed and drained
  Blanched toasted almonds 1 Tablespoon

1. Dredge the chicken pieces in the flour seasoned with the salt and pepper.
2. Heat four tablespoons of butter in a large skillet and brown the chicken parts on all sides. If necessary, add more butter. Remove the chicken from the skillet and add the onion, green pepper, garlic, curry powder and thyme. Cook briefly, stirring, until the onion wilts. Add the tomatoes with the liquid from the can. Return the chicken to the skillet, skin side up. Cover the skillet and cook until tender, twenty to thirty minutes. Stir the currants into the sauce.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3724 Calories from Fat 2169

% Daily Value*

Total Fat 242 g372.2%

Saturated Fat 88.3 g441.4%

Trans Fat 0 g

Cholesterol 1011.7 mg337.2%

Sodium 3643.7 mg151.8%

Total Carbohydrates 148 g49.2%

Dietary Fiber 13.3 g53%

Sugars 46.3 g

Protein 225 g451%

Vitamin A 88.6% Vitamin C 107.4%

Calcium 42.5% Iron 122.8%

*Based on a 2000 Calorie diet

Country Captain Recipe