Country captain chicken

6 servings

Ingredients

QuantityIngredient
4tablespoonsButter
1eachSmall onion, finely chopped
½eachSweet pepper, finely chopped
2eachesGarlic cloves finely chopped
2tablespoonsVegetable oil
½cupAll purpose flour
teaspoonSalt
1teaspoonPepper
3poundsChicken serving size pieces
1canPlum tomatoes
2cupsChicken stock
2tablespoonsCurry powder
¼cupDried shredded coconut
¼cupSultana Raisins
1xSalt and pepper to taste
1eachSlived almonds to garnish
1eachChopped parsley to 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.