Chicken Country Captain
Chicken Country Captain is a classic southern recipe bursting with the flavors of onions, garlic, peppers, raisins, and curry powder!
Servings 8 servings
Ingredients
- ½ cup raisins
- 1 frying chicken (about 3 pounds, cut into serving pieces)
- Salt and black pepper to taste
- 1 cup flour
- 4 tablespoons butter divided
- 2 tablespoon cooking oil
- 1 medium onion chopped
- 1 large green bell pepper chopped
- 1 clove garlic finely minced
- 1 tablespoon curry powder
- 2 cups canned tomatoes chopped
For serving:
- Cooked rice
- Toasted silvered almonds
- Chutney optional
Instructions
- Put the raisins into a small bowl with enough very hot tap water to cover them completely. Let them sit in the hot water and get nice and plump while you prepare the rest of the recipe.½ cup raisins
- Prepare the chicken by salting and peppering it very well on both sides. Dredge it in flour and shake off the excess.1 frying chicken, Salt and black pepper, 1 cup flour
- Over medium-high heat, add 2 tablespoons of butter along with the oil in a skillet or Dutch oven large enough to fit all the chicken in a single layer. Brown the chicken on all sides. Remove it and set it aside.2 tablespoon cooking oil
- Pour out the cooking oil and wipe the skillet. Add the remaining 2 tablespoons of butter, the onion, green peppers, garlic, and curry powder.1 medium onion, 1 large green bell pepper, 1 clove garlic, 1 tablespoon curry powder
- Cook and stir the mixture until the vegetables are wilted. Add the tomatoes and salt and pepper to taste. Bring the mixture up to a boil and add the chicken pieces back to the pan. Cover and cook until the chicken is cooked through, approximately 20 minutes.2 cups canned tomatoes
- When the chicken is cooked through, drain the water from the raisins and add them to the skillet.
- Serve with cooked white or saffron rice, toasted almonds, and chutney (if desired) on the side.Cooked rice, Toasted, Chutney
Notes
- Use currants in place of raisins for an even more authentic recipe.
- Completely cooled leftovers may be stored in a tightly closed container in the refrigerator for up to three days. Or freeze for up to two months. To reheat, warm over low heat on the stovetop or in the microwave. Thaw overnight in the refrigerator before reheating if frozen.
Nutrition
Serving: 1 | Calories: 400kcal | Carbohydrates: 26g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 196mg | Potassium: 510mg | Fiber: 3g | Sugar: 4g | Vitamin A: 501IU | Vitamin C: 21mg | Calcium: 47mg | Iron: 3mg
