Chicken Country Captain Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Chopped onion1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Butter/Margarine2 Tablespoon
 Canned tomatoes28 Ounce, cut up (1 Can)
 Dried currants1⁄4 Cup (4 tbs), dried
 Snipped parsley1⁄4 Cup (4 tbs)
 Curry powder3 Teaspoon
 Ground mace1 Teaspoon
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 All purpose flour1⁄3 Cup (5.33 tbs)
 Pepper1⁄4 Teaspoon
 Paprika1⁄4 Teaspoon
 Broiler fryer chickens6 Pound (2 Whole, 3 Pound Each)
 Cooking oil2 Tablespoon
 Cold water2 Tablespoon
 Cornstarch1 Tablespoon
 Hot cooked rice3 Cup (48 tbs) (Adjust Quantity As Needed For Serving)
 Sliced almonds1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 7891 Calories from Fat 4333

% Daily Value*

Total Fat 483 g742.9%

Saturated Fat 139.4 g697%

Trans Fat 0 g

Cholesterol 2105.6 mg

Sodium 4938.6 mg205.8%

Total Carbohydrates 321 g106.9%

Dietary Fiber 32 g127.9%

Sugars 25.5 g

Protein 548 g1095.8%

Vitamin A 237.2% Vitamin C 322.1%

Calcium 81.4% Iron 298%

*Based on a 2000 Calorie diet


In large saucepan cook onion, green pepper, and garlic in butter till tender but not brown.
Stir in undrained tomatoes, currants, parsley, curry, mace, 1 teaspoon salt, and 1/8 teaspoon pepper.
Cook, uncovered, for 15 minutes.
In paper or plastic bag combine flour, 1 tea spoon salt, 1/4 teaspoon pepper, and paprika.
Add chicken pieces, 2 or 3 at a time; shake to coat.
Lightly brown chicken pieces on all sides in hot oil about 15 minutes.
Arrange chicken in 13 x 9 x 2 inch baking dish; top with tomato mixture.
Cover and bake at 325° till chicken is tender, about 1 hour.
Remove chicken from baking dish; keep warm.
Skim excess fat from sauce; transfer sauce to a medium saucepan.
Blend cold water into cornstarch; stir into sauce.
Cook and stir till thickened and bubbly.