Prep 20 mins
Cook 35 mins
I found this recipe to be one of the best for Country Captain. I love the taste of the currants mixed with the garlic and stewed tomatoes. I've been making this for some time now, but didn't realize it's like chili . . . every region has a little twist or has a favorite dish that Mom used to make, especially in the South. Enjoy.
- 2 -3 lbs frying chickens
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon white pepper
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- 1⁄3 cup finely diced onion
- 1⁄3 cup finely diced green pepper
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1⁄2 teaspoon dried thyme
- 1 (16 ounce) can stewed tomatoes, with liquid
- 3 tablespoons currants
- toasted almond
- Cut chicken into 8 pieces.
- Wash pieces and pat dry.
- Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
- Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
- Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
- Stir over low heat to loosen the browned particles.
- Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
- Cover and cook slowly until tender, 20 to 30 minutes.
- Stir the currants into the sauce and serve accompanied by almonds.
We loved this recipe. I added lots of currants and toasted almonds. It was delicious the first night and even better the next day! I will make this often. Thanks for a wonderful recipe!
I've found a great recipe for Country Captain. Thanks for posting it!
This was really delicious! The flavors went together very well. I loved the sweetness of the currants and the crunch from the almonds and the subtle curry flavor. I made this to take to lunch the next day, but once I tasted it, I wound up eating half of it right then! I used skinless, boneless chicken thighs, so browned the chicken on medium high heat, then turned it down to low for the simmer. Made for PAC, Fall 2009.