Recipe

Country Captain Recipe

	Pattypans / All my dishes 2 years, 9 months ago A very mild curry popular in the South. Serve over rice. Recipe can be made ahead and reheated easily. Also freezes well. Adapted from the Doubleday Cookbook. Prep:15m Cook:120m Servings:8	Pattypans
	chicken curry southern country

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Ingredients

1 (5 1/2 - 6 lb) stewing hen, cleaned and dressed OR equivalent amount of chicken breast and thigh pieces

2 quarts chicken stock or water

2 large yellow onions

2 large sweet green peppers, cored, seeded, and coarsely chopped

2 cloves garlic, peeled and crushed

2 Tbsp olive oil

1 cup dried currants or seedless raisins

1 Tbsp curry powder

1 tsp cayenne pepper

1/2 tsp black pepper

1 tsp thyme

1/4 tsp ground cloves

1 tsp salt

2 (28 oz) cans diced tomatoes (do not drain)

3 cups reserved chicken stock

1 cup toasted, blanched almonds (topping)

Directions

Place chicken in a large kettle with water or stock. Cover and simmer 1 to 1 1/2 hours until tender. Lift chicken from kettle and set aside to cool; strain stock and reserve.

In the same kettle, cook onions, green peppers, and garlic in oil 8 to 10 minutes over moderate heat until onion is golden. Add all the remaining ingredients except almonds and simmer, uncovered, for 45 minutes, stirring now and then.

Skin chicken, remove meat from bones, and cut in bite-sized pieces.

Add chicken to sauce and simmer, uncovered, for 15 minutes.

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