Country Captain

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Total Time
50mins
Prep
20 mins
Cook
30 mins

There are many versions of this recipe, This one is sort of like a stew in a sense that the chicken is cut up. We enjoy this over rice!

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Ingredients

Nutrition

Directions

  1. Coat chicken pieces with flour. Heat 3 Tablespoons of butter in wide fry/saute pan. Add as much chicken as will fit easily with good contact, cooking a few minutes on each side. Repeat as necessary to cook all the chicken, and remove and set aside.
  2. Add more butter and cook green pepper and onion until golden. Stir in curry powder, ginger, cinnamon, cloves, nutmeg. Stir for about a minute and then add tomatoes, chicken broth, currants/raisins, lemon juice, garlic, thyme, salt and pepper.
  3. If using whole tomatoes, lightly mash them against the side of the pan. Scrap the bottom of the pan to get off any cooked bits. Return chicken to the pan and bring to a simmer over high heat. Reduce so it barely bubles. Cover tightly and cook for 20-30 minutes.
  4. Serve over cooked rice.