← 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

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
nigella-express Nigella Express
by Nigella Lawson
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?