Country Captain

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This is an old American classic that is said to have gotten its name from a British officer who brought the recipe home from India. I found this recipe in the Betty Crocker’s Best-Loved recipes. We really like it around our house…hope you enjoy it too!

Country Captain
submitted by Brittany ~ The Sisters Cafe

1/2 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 1/2-3 lb cut-up broiler-fryer chicken (or 2 bnls/sknls chicken breast and 3 thighs)
1/4 cup canola oil
1 1/2 tsp curry powder
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/4 tsp salt
1 large onion, chopped (about 1 cup)
1 large green bell pepper, chopped (about 1 1/2 cups)
2 garlic cloves, finely chopped
1 can (16 oz) stewed tomatoes, undrained
1/4 cup currants or raisins
1/3 cup slivered almonds, toasted
3 cups hot cooked rice
Grated fresh coconut and chutney, if desired
Mix flour, 1 tsp salt, and pepper. Coat chicken with flour mixture. Heat oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until light brown, 15-20 minutes. Place chicken in ungreased 2 1/2 quart casserole. Drain oil from skillet. Add curry powder, salt, onion, bell pepper, garlic, and tomatoes to skillet. Heat to boiling, stirring frequently to loosen brown particles from skillet. Pour over chicken. Cover and bake at 350 until thickest pieces are done and juices run clear, about 40 minutes. Skim fat from liquid if necessary; add currants.  Bake uncovered 5 minutes. Sprinkle with almonds. Serve over rice and top with grated coconut and chutney.
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  1. Erin says

    I made this tonight and it was really good! Thanks for the recipe, sis. I didn’t add raisins either, because of your little note. The chicken was so tender. During dinner Jed said a few times that he liked it. I FINALLY got to use my brown rice! And it was really good with this. :)

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