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Curried Country Captain Recipe
|Chicken||3 1⁄2 Pound, cut up (1 Whole Piece)|
|Flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Onions||2 Medium, thinly sliced|
|Green bell pepper||1 Medium, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Curry powder||1 Tablespoon|
|Canned tomatoes||28 Ounce|
|Currants||1⁄4 Cup (4 tbs)|
|Hot cooked rice/Noodles / mashed potatoes||3 Cup (48 tbs), mashed|
|Sliced almonds||1⁄2 Cup (8 tbs)|
Calories 1274 Calories from Fat 576
% Daily Value*
Total Fat 65 g99.4%
Saturated Fat 15.1 g75.3%
Trans Fat 0 g
Cholesterol 265.9 mg
Sodium 1508.9 mg62.9%
Total Carbohydrates 80 g26.8%
Dietary Fiber 9.9 g39.8%
Sugars 6.6 g
Protein 93 g185.1%
Vitamin A 40.6% Vitamin C 101%
Calcium 20.4% Iron 57%
*Based on a 2000 Calorie diet
Coat the chicken with the flour.
Brown the coated chicken in hot oil in a 12 skillet over medium-high heat.
Remove the chicken from the skillet.
Add the garlic, onions, bell pepper, celery, curry powder and salt to the drippings in the skillet over medium heat.
Cook for about 10 minutes or until vegetables are tender, stirring occasionally.
Stir in the undrained tomatoes and currants.
Add the chicken and bring to a boil.
Reduce heat to low and simmer, covered, for 30 to 35 minutes or until chicken is fork-tender.
Serve with rice, noodles or mashed potatoes.
Sprinkle with almonds.