Country Captain Chicken
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | tablespoons |
butter
|
|
1 | each |
sweet vidalia onions
small, finely chopped |
|
½ | each |
sweet red bell peppers
finely chopped |
|
2 | each |
garlic cloves
finely chopped |
|
2 | tablespoons |
vegetable oil
|
|
½ | cup |
all-purpose flour
|
|
1 ½ | teaspoons |
salt
|
|
1 | teaspoon |
black pepper
|
|
3 | pounds |
chicken
serving sized pieces |
|
1 | cup |
italian plum (roma) tomatoes
|
|
2 | cups |
chicken broth
|
|
2 | tablespoons |
curry powder
|
|
¼ | cup |
coconut, shredded (desiccated)
|
* |
¼ | cup |
raisins, seedless
sultana |
|
1 | x |
salt and black pepper
to taste |
* |
1 | each |
almonds
slivered, for garnish |
* |
1 | x |
parsley leaves
chopped, for garnish |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6E+1 | ml |
butter
|
|
1 | each |
sweet vidalia onions
small, finely chopped |
|
0.5 | each |
sweet red bell peppers
finely chopped |
|
2 | each |
garlic cloves
finely chopped |
|
3E+1 | ml |
vegetable oil
|
|
118 | ml |
all-purpose flour
|
|
7.5 | ml |
salt
|
|
5 | ml |
black pepper
|
|
1.4 | kg |
chicken
serving sized pieces |
|
237 | ml |
italian plum (roma) tomatoes
|
|
473 | ml |
chicken broth
|
|
3E+1 | ml |
curry powder
|
|
59 | ml |
coconut, shredded (desiccated)
|
* |
59 | ml |
raisins, seedless
sultana |
|
1 | x |
salt and black pepper
to taste |
* |
1 | each |
almonds
slivered, for garnish |
* |
1 | x |
parsley leaves
chopped, for garnish |
* |
Directions
Melt butter in skillet large enough to hold chicken in one layer.
Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl.
Roll chicken in flour mixture, cook in hot oil until nicely browned.
Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables.
Bring to boil over medium heat.
Pour over chicken and simmer for 15 minutes.
Stir in coconut and raisins; simmer for 5 minutes longer.
Test chicken for doneness, check seasoning.
Arrange chicken in serving bowl.
Garnish with almonds and parsley. Serve with boiled rice.