Country Captain

From Recidemia
Jump to: navigation, search


  • Makes 6 servings



  1. Combine flour, salt and pepper in paper or plastic bag.
  2. Add chicken pieces, a few at a time, and shake to coat with mixture.
  3. Reserve any remaining flour mixture.
  4. Heat oil and butter in large skillet or dutch oven.
  5. Add half the chicken pieces and brown on all sides.
  6. Remove from skillet; repeat.
  7. Reduce heat.
  8. Add onion to skillet and cook until soft but not brown.
  9. Stir in garlic, curry powder and thyme; cook 1 minute.
  10. Add tomatoes and mushrooms.
  11. Return chicken to pan.
  12. Bring mixture to a simmer, cover, and cook 30 minutes, or until chicken is tender.
  13. Blend reserved flour mixture with a little water.
  14. Stir into skillet.
  15. Add green pepper and raisins.
  16. Cover and cook 3 minutes.
  17. Adjust seasonings, if necessary.
  18. Serve on beds of fluffy rice and sprinkle with almonds.