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.
- 907.18-1360.77 g frying chickens
- 59.14 ml flour
- 4.92 ml salt
- 1.23 ml white pepper
- 59.16 ml butter
- 29.58 ml vegetable oil
- 78.07 ml finely diced onion
- 78.07 ml finely diced green pepper
- 2 garlic cloves, minced
- 14.79 ml curry powder
- 2.46 ml dried thyme
- 453.59 g can stewed tomatoes, with liquid
- 44.37 ml 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.