Country Captain Chicken
photo by LucyS-D
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
- 78.78 ml finely diced onion
- 78.78 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Hungarian Gypsy
Lake in the Hills, IL