Country Captain Chicken Recipe
This Anglo-Indian country captain is a stew of curried chicken that’s served over white rice and dotted with raisins, currants, and almonds.
RECIPE INGREDIENTS
1/4 cup flour
Kosher salt
Freshly ground black pepper
1 teaspoon dried thyme
2 tablespoons butter
3 pounds chicken thighs
4 slices bacon
1 medium yellow onion, diced
1 medium green pepper, seeded and diced
2 ribs celery, diced
1 tablespoon minced garlic
2 tablespoons curry powder
3 tablespoons currants
1 28-ounce can chopped tomatoes and their juices
3 tablespoons slivered almonds, toasted
Cooked white rice
DIRECTIONS ON HOW TO COOK COUNTRY CAPTAIN CHICKEN RECIPE
Heat the oven to 325 degrees.Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl.
Melt the butter over medium-high heat until it foams in a pan. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes.
Transfer the chicken to a plate. Drain off all but 1 tablespoon of the fat in the pan. Return pan to medium heat, add the bacon and fry until crispy. Transfer to a plate and crumble and set aside.
Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the pan and sauté over medium-high heat until soft and fragrant, about 7 minutes.
Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer.
Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
Top with the crumbled bacon, remaining currants and slivered almonds. Serve with cooked rice
HERE ARE MORE CHICKEN RECIPES YOU CAN TRY ON
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
- 1/4 cup flour
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon dried thyme
- 2 tablespoons butter
- 3 pounds chicken thighs
- 4 slices bacon
- 1 medium yellow onion, diced
- 1 medium green pepper, seeded and diced
- 2 ribs celery, diced
- 1 tablespoon minced garlic
- 2 tablespoons curry powder
- 3 tablespoons currants
- 1 28-ounce can chopped tomatoes and their juices
- 3 tablespoons slivered almonds, toasted
- Cooked white rice
Instructions
- Heat the oven to 325 degrees.Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl.
- Melt the butter over medium-high heat until it foams in a pan. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes.
- Transfer the chicken to a plate. Drain off all but 1 tablespoon of the fat in the pan. Return pan to medium heat, add the bacon and fry until crispy. Transfer to a plate and crumble and set aside.
- Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the pan and sauté over medium-high heat until soft and fragrant, about 7 minutes.
- Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
- Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer.
- Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
- Top with the crumbled bacon, remaining currants and slivered almonds. Serve with cooked rice