Country Captain

by Brittany on February 20, 2008

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.

{ 4 comments… read them below or add one }

1 Melanie C. February 20, 2008 at 5:13 pm

This sounds really delicious and unique! I will have to put it on the menu for next week!


2 Erin February 20, 2008 at 8:42 pm

That looks delish. I am going to have to make it for sure!


3 Melanie February 20, 2008 at 10:05 pm

Yum, I love Indian/curry flavors. This looks really good!


4 Erin April 7, 2008 at 11:26 pm

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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