← Back to Search Results
stewing British, Indian
Country Captain

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Based on an East Indian curry, this dish owes its name to the term for a native Indian captain in the pay of his English colonizers. The version given here comes from Cecily Brownstone, the Associated Press food columnist.

Yield: Serves two to three

Ingredients

  • 1 fryer chicken, about 2¼ pounds
  • ¼ cup flour
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons butter
  • 1/3 cup finely diced onion
  • 1/3 cup finely diced green pepper
  • 1 clove garlic, crushed
  • 1½ teaspoons curry powder
  • ½ teaspoon dried thyme, crushed
  • 1 can (1 pound) stewed tomatoes
  • 3 tablespoons dried currants, washed and drained
  • Blanched toasted almonds

Directions

The chicken should be cut to yield 2 pieces of breast, 2 wings, 2 legs, and 2 second joints. Save the back, wing tips, neck, and giblets for a broth. Dredge the chicken with a mixture of the flour, salt, and pepper. Heat the butter in a large skillet and brown the chicken. Transfer to a hot platter. Add the onion, green pepper, garlic, curry powder, and thyme to the skillet. Stir over low heat and scrape loose the browned residue in the pan. Add the stewed tomatoes, with their liquid. Arrange the chicken in the skillet, skin side up. Cover and cook slowly until tender, about 20 to 30 minutes. Stir the currants into the sauce. Serve topped with the toasted almonds.

Variation: For the final cooking, the dish may be baked, covered, in a 325°F oven until tender, about 45 minutes.

Notes


© 1989, 2001 James Beard

Note from Cookstr's Editors

Nutritional information is based on 3 servings and does not include blanched toasted almonds.

 

Nutritional Information

Nutrients per serving (% daily value)

699kcal (35%)
104mg (10%)
31mg (51%)
232mcg RAE (8%)
874mg
73mg
42g
13g
3g
27g
196mg (65%)
1255mg (52%)
19g (94%)
47g (73%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
american-masala American Masala
by Suvir Saran
amor-y-tacos Amor Y Tacos
by Deborah Schneider
spice Spice
by Ana Sortun
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?