Country Captain
Yield: 4 servings
2 1/2 lbs chicken
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
4 - 5 Tablespoons butter
1/3 cup chopped onion
1/3 cup chopped green pepper
1 clove garlic, minced or crushed
1 1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1 16 oz can tomatoes
3 Tablespoons dried currants
Blanched, toasted almonds
Chutney
Cut chicken into serving pieces. Mix together flour, salt and pepper, and
coat chicken well. Heat butter in large, heavy skillet until very hot but
not brown. Add chicken and brown well on all sides. If all fat is absorbed
before chicken is browned, add more butter. Remove chicken and set aside.
Add onion, green pepper, garlic, curry powder, and thyme to skillet and
cook over low heat a few minutes, stirring in all the brown particles.
Then add the tomatoes. Put the chicken, skin side up, back into the
skillet. Cover; cook slowly for 20 to 30 minutes, or until tender when
pierced with a fork. Last of all, stir in the currants, heat, and serve
with blanched, toasted almonds and chutney on the side.
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