Country Captain
From pattypans 17 years ago
- 120 minutes to make
- Serves 8
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.
Ingredients
- 1 (5 1/2 - 6 lb) stewing hen, cleaned and dressed OR equivalent amount of chicken breast and thigh pieces shopping list
- 2 quarts chicken stock or water shopping list
- 2 large yellow onions shopping list
- 2 large sweet green peppers, cored, seeded, and coarsely chopped shopping list
- 2 cloves garlic, peeled and crushed shopping list
- 2 Tbsp olive oil shopping list
- 1 cup dried currants or seedless raisins shopping list
- 1 Tbsp curry powder shopping list
- 1 tsp cayenne pepper shopping list
- 1/2 tsp black pepper shopping list
- 1 tsp thyme shopping list
- 1/4 tsp ground cloves shopping list
- 1 tsp salt shopping list
- 2 (28 oz) cans diced tomatoes (do not drain) shopping list
- 3 cups reserved chicken stock shopping list
- 1 cup toasted, blanched almonds (topping) shopping list
How to make it
- 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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