The Country Captain recipe was a hit with my family, even
the picky teenage daughter -- and the husband who says he
doesn't like curry. I thought it was a nice change of pace
from the ho-hum chicken recipes I usually end up making.
It's a recipe I could see preparing while waiting for school
buses in the morning and then refrigerating to reheat at
night while I make rice to go with it and toss a salad.
"It's a delicious dish and one that you will want to make
over and over again. Country Captain is as young today as it
was 100 years ago. Don't ignore this recipe,"
Country Captain
(Makes 4 to 6 servings) 1 frying chicken (2-3 lb./900 g
to 1.4 kg)
1/4 cup (60 ml) all-purpose flour 1 tsp. (5 ml) salt
2/4 tsp. (1 ml) black pepper 4 Tbsp. (60 ml) butter 2 Tbsp.
(30 ml) vegetable oil
3/3 cup (80 ml) finely diced onion
4/3 cup (80 ml) finely diced green bell pepper 2 cloves
garlic, crushed 1 Tbsp. (15 ml) curry powder
5/2 tsp. (2 ml) crumbled dried thyme 1 16-oz. (500-ml) can
stewed tomatoes, with liquid 3 Tbsp. (45 ml) dried
currants Blanched toasted almonds
Have the chicken cut (or cut it yourself) into 8 pieces.
Wash the chicken pieces and pat them dry; coat with a
mixture of the flour, salt, and pepper. Heat the butter and
oil in a large skillet; brown the chicken on all sides.
Remove the chicken and add the onion, green pepper, garlic,
curry powder and thyme to the skillet. Stir over low heat to
loosen the browned particles. Add the stewed tomatoes.
Return the chicken to the skillet, skin side up. Cover and
cook slowly until tender, 20 to 30 minutes. Stir the
currants into the sauce. Serve accompanied by almonds.
Note: After the chicken is browned and the sauce is made,
the dish can be baked, covered, in a 325 F (160 C)
oven for about 45 minutes, or until tender. Any
leftover sauce would be delicious over pasta.
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