Author Topic: Country Captain  (Read 400 times)

Olga Drozd

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Country Captain
« on: April 13, 2018, 04:01:29 PM »
Country Captain:

This dish though it sounds like it originated in the southern United States is actually an Indian dish and the word captain is a corruption of capon.

1 (2 1/2 pound) frying chicken, cut into serving pieces
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper

2 Tablespoons vegetable oil
1/3 cup finely diced onions
1/3 cup finely diced green peppers
1 garlic clove, crushed
1 1/2 teaspoons curry powder
1/2 teaspoon thyme
2 cups canned stewed tomatoes with liquid
3 Tablespoons dried currants, washed and drained

Blanched toasted almonds

Dredge the chicken pieces in the flour seasoned with the salt and pepper.

Heat the oil in a large skillet and brown the chicken parts on all sides.  Remove the chicken from the skillet and add the onions, green peppers, garlic, curry powder and thyme.  Cook briefly, stirring, until the onions wilt.  Add the tomatoes with the liquid from the can.  Return the chicken to the skillet skin side up.  Cover and cook until tender, 20 to 30 minutes.  Stir the currants into the sauce. Serve with steamed rice. Serve with blanched toasted almonds and chutney. Serves 4.