Country Captain or East India Chicken Curry
From Joy of Cooking, Rombauer and Becker, 1995 edition, p. 428. The following words, correspondingly, are not mine.
4 Servings.
This dish has become a favorite in America, although it probably got its name not from the sea captain who brought the recipe back to our shores, but from the Indian officer who first made him acquainted with it. So says Cecily Brownstone, a great friend; this is her time-tested formula. For still another oriental chicken curry, see Rijsttafel, 211.
Preheat oven to 350 degrees F.
Cut into pieces:
* A fryer Coat them with:
* Seasoned Flour, 552 Brown the chicken in:
* 1/4 cup butter
Remove, drain, and place in a casserole. Simmer gently in the pan drippings until golden:
* 1/4 cup finely diced onions
* 1/2 cup finely diced green pepper, seeds and membrane removed
* 1 minced garlic clove
* 1 1/2 to 3 teaspoons curry powder
* 1/2 teaspoon thyme
Add:
* 2 cups stewed or canned tomatoes and simmer until the pan is deglazed.
Pour this sauce over the chicken and bake uncovered about 40 minutes or until the chicken is tender. During the last 5 minutes of cooking, add:
* 3 tablespoons currants
Serve with:
* Boiled Rice, 206
garnished with:
* Toasted slivered almonds
From Joy of Cooking, Rombauer and Becker, 1995 edition, p. 428. The following words, correspondingly, are not mine.
4 Servings.
This dish has become a favorite in America, although it probably got its name not from the sea captain who brought the recipe back to our shores, but from the Indian officer who first made him acquainted with it. So says Cecily Brownstone, a great friend; this is her time-tested formula. For still another oriental chicken curry, see Rijsttafel, 211.
Preheat oven to 350 degrees F.
Cut into pieces:
* A fryer Coat them with:
* Seasoned Flour, 552 Brown the chicken in:
* 1/4 cup butter
Remove, drain, and place in a casserole. Simmer gently in the pan drippings until golden:
* 1/4 cup finely diced onions
* 1/2 cup finely diced green pepper, seeds and membrane removed
* 1 minced garlic clove
* 1 1/2 to 3 teaspoons curry powder
* 1/2 teaspoon thyme
Add:
* 2 cups stewed or canned tomatoes and simmer until the pan is deglazed.
Pour this sauce over the chicken and bake uncovered about 40 minutes or until the chicken is tender. During the last 5 minutes of cooking, add:
* 3 tablespoons currants
Serve with:
* Boiled Rice, 206
garnished with:
* Toasted slivered almonds