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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I found this recipe to be one of the best for Country Captain. I love the taste of the currants mixed with the garlic and stewed tomatoes. I've been making this for some time now, but didn't realize it's like chili . . . every region has a little twist or has a favorite dish that Mom used to make, especially in the South. Enjoy. Ingredients:
2 -3 lbs frying chickens |
1/4 cup flour |
1 teaspoon salt |
1/4 teaspoon white pepper |
4 tablespoons butter |
2 tablespoons vegetable oil |
1/3 cup finely diced onion |
1/3 cup finely diced green pepper |
2 garlic cloves, minced |
1 tablespoon curry powder |
1/2 teaspoon dried thyme |
1 (16 ounce) can stewed tomatoes, with liquid |
3 tablespoons currants |
toasted almond |
Directions:
1. Cut chicken into 8 pieces.
2. Wash pieces and pat dry.
3. Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
4. Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
5. Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
6. Stir over low heat to loosen the browned particles.
7. Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
8. Cover and cook slowly until tender, 20 to 30 minutes.
9. Stir the currants into the sauce and serve accompanied by almonds.
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