Country Captain ( East India Chicken Curry)
photo by Kathy228
- Ready In:
- 4 garlic cloves
- 1 piece peeled fresh ginger (2-inch chunk)
- 1⁄2 cup all-purpose flour or 1/2 cup finely sifted dry breadcrumbs
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 boneless chicken breasts
- 1⁄4 cup olive oil
- 1 teaspoon garam masala (adjust to taste)
- 2 -3 teaspoons curry powder (adjust to taste)
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 medium green pepper, diced
- 1 medium onion, diced
- 1 jalapeno, diced (optional, to taste)
- 1 (28 ounce) can diced tomatoes
- 1⁄4 cup currants
- 1⁄4 cup toasted slivered almonds
- In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
- Salt & pepper the chicken breast coat them in the flour or bread crumbs.
- Heat oil in frying pan or dutch oven and saute chicken to a golden brown.
- Remove, drain and place in a casserole.
- Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes.
- Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and jalapeno;cook, stirring, until lightly browned and fragrant, about 1 minute.
- Add tomatoes and simmer until the pan is deglazed.
- Pour sauce over the chicken and bake at 350 degrees for about 35-40 minutes or until chicken breast are tender. (I usually cover for the first 15 minutes and then uncover.).
- During the last 5 minutes of cooking add the currants.
- Serve over steamed rice garnished with toasted slivered almonds.
Questions & Replies
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I have to review this, as I have been making it for about 20 years now. I had made very similar changes to the recipe from my father's 1975 copy of Joy of Cooking. I will have to try the Garma Masalas you mention, I have not tried any Indian spice blends or recipes. I made a large batch yesterday, and with the family having it for dinner today. I am using equal amounts of canned diced tomatoes and the version with the zesty green chilies. I look forward to your new spice idea for the next batch. I appreciate you posting your recipe.
I liked this. It was very easy to make. The chicken was tender and moist. I coated it in flour and baked it at 350 for 40 mins. I made no ingredient changes, but used fresh tomatoes instead of canned. I used 2 tsp Madras curry powder and 1/4 tsp hot curry powder. This is a fast and pretty meal for company too. Thanks for posting this nice recipe.
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