Country captain chicken

Yield: 6 servings

Measure Ingredient
4 tablespoons Butter
1 each Small onion, finely chopped
½ each Sweet pepper, finely chopped
2 eaches Garlic cloves finely chopped
2 tablespoons Vegetable oil
½ cup All purpose flour
1½ teaspoon Salt
1 teaspoon Pepper
3 pounds Chicken serving size pieces
1 can Plum tomatoes
2 cups Chicken stock
2 tablespoons Curry powder
¼ cup Dried shredded coconut
¼ cup Sultana Raisins
1 x Salt and pepper to taste
1 each Slived almonds to garnish
1 each Chopped parsley to garnish

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.

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