Country Captain Recipe
Ingredients
| Chicken | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Green pepper | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Curry powder | 2 Teaspoon | |
| Thyme leaf | 1/2 Teaspoon | |
| Stewed tomatoes | 1 1 Pound | |
| Currants | 1/4 Cup (16 tbs) | |
| Hot cooked rice | ||
| Toasted blanched almonds | ||
Directions
Cut chicken into serving pieces; sprinkle with salt and pepper.
Heat butter in large skillet.
Add chicken; brown on all sides.
Remove chicken from skillet.
Add onion, green pepper, garlic, curry powder and thyme to skillet; cook until onion is tender but not brown.
Add tomatoes, currants and chicken; cover.
Cook for 20 to 30 minutes or until chicken is tender.
Serve over rice with almonds and chutney.
Heat butter in large skillet.
Add chicken; brown on all sides.
Remove chicken from skillet.
Add onion, green pepper, garlic, curry powder and thyme to skillet; cook until onion is tender but not brown.
Add tomatoes, currants and chicken; cover.
Cook for 20 to 30 minutes or until chicken is tender.
Serve over rice with almonds and chutney.
Chef
