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||?|
|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.
Copyright, Greg Atkinson, 2007