Chicken Country Captain

Ok, enough of you are going on about Chicken Country Captain.? I’ll spill.? We finally had this dish on Thursday.? Wednesday was church night so Wednesday’s dinner got moved to Thursday.? That’s a good thing since I hadn’t planned anything for Thursday.

It actually was a good dish.? I enjoyed it.? I made it with boneless skinless chicken breasts instead of the bone in so it could have used a little low slow cooking.? The boy ate it so we consider it a winner in our house.

The source of the recipe is here.? The actual recipe is as follows:

Chicken Country Captain PDF Print E-mail?
Marion Cunningham, author of The Fannie Farmer Cookbook, included a recipe for this dish in her latest book, ?lost Recipes.? Typical of American and English curry dishes, this one is made with a generic curry powder, something unheard of in India where curries originated. The dominant flavor is of fenugreek and the deep yellow color comes from turmeric.
(Serves 4 to 6)
1 3-1/2 to 4-pound free-range (preferably organic) chicken
or? 6 boneless chicken thighs
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup flour
1/4 cup (1/2 stick) butter
2 tablespoons canola oil
1 medium onion, peeled and thinly sliced
1 medium red or green bell pepper, seeded and sliced thin
4 cloves garlic, peeled and chopped
1 tablespoon Golden Curry Powder, or commercial curry
1 bay leaf
1 teaspoon dried thyme leaves
1 (16-ounce) can diced tomatoes in their juiced
1/2 cup dried currants
1/2 cup sliced almonds, lightly toasted

1.) If using a whole chicken, cut it into eight pieces. Sprinkle the pieces or the boneless thighs with salt and pepper then toss the seasoned chicken with the flour and shake off any excess flour.
2.) In a Dutch oven or a heavy stockpot, melt the butter in the oil and when the mixture is sizzling hot, brown the flour-coated chicken pieces, skin-side-down, then turn each piece and brown the other side.
3.) Lift the chicken out of the pan and in the fat left behind, saut? the onion until it is soft and slightly browned. Stir in the sliced pepper, garlic, curry powder, bay leaf and thyme, then pour in the canned tomatoes and bring the mixture to a boil. Stir in the dried currants.
3.) Put the chicken pieces back in the pot, skin-side-up; reduce heat to low, and cover. Simmer until the chicken is tender, about 35 minutes. Serve with toasted almonds sprinkled over the top.

Copyright, Greg Atkinson, 2007

4 Comment

  1. Tricia says: Reply

    I’ll try this one sometime soon. This week I think I’m going to attempt my mother’s beef brisket recipe (today, ’cause it’s Sunday and I need about 3 hours of cooking time) and a new homemade mac & cheese recipe.

  2. This does look good, and it’s in my recipe folder! Hey Elle, do you (or anyone else) have a good chicken and dumplings recipe? I’ve thought about making it out of my trusty Joy of Cooking, but thought I’d check. Tried and true recipes are usually a better bet! Thanks!

  3. Elle says: Reply

    Oh! I have a fantastic Chicken and Dumplings! I’ll fish it out and send it to you.

  4. Marion Cunningham? Whoda thunk that Richie and Joanie liked curry…

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