Friday, March 21, 2008

Country Captain

This is an old American classic that is said to have gotten its name from a British officer who brought the recipe home from India. I found this recipe in the Betty Crocker's Best-Loved recipes. We really like it around our house...hope you enjoy it too!

1/2 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 1/2-3 lb cut-up broiler-fryer chicken (or 2 bnls/sknls chicken breast and 3 thighs)
1/4 cup canola oil
1 1/2 tsp curry powder
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/4 tsp salt
1 large onion, chopped (about 1 cup)
1 large green bell pepper, chopped (about 1 1/2 cups)
2 garlic cloves, finely chopped
1 can (16 oz) stewed tomatoes, undrained
1/4 cup currants or raisins
1/3 cup slivered almonds, toasted
3 cups hot cooked rice
Grated fresh coconut and chutney, if desired

Mix flour, 1 tsp salt, and pepper. Coat chicken with flour mixture. Heat oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until light brown, 15-20 minutes. Place chicken in ungreased 2 1/2 quart casserole. Drain oil from skillet. Add curry powder, salt, onion, bell pepper, garlic, and tomatoes to skillet. Heat to boiling, stirring frequently to loosen brown particles from skillet. Pour over chicken. Cover and bake at 350 until thickest pieces are done and juices run clear, about 40 minutes. Skim fat from liquid if necessary; add currants. (I actually don't like to add the currants) Bake uncovered 5 minutes. Sprinkle with almonds. Serve with rice and grated coconut and chutney.

~Recipe from Brittany~