Country Captain

Oxmoor House
6 servings


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1/2 cup all-purpose flour
2 teaspoons salt, divided
1/2 teaspoon pepper
1 (3- to 3 1/2-pound) broiler-fryer, cut up and skinned
1/2 cup lard
2 medium onions, chopped
2 medium-size green peppers, chopped
1 clove garlic, minced
2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
1 tablespoon chopped fresh parsley
2 teaspoons curry powder
1/2 teaspoon white pepper
1/2 teaspoon ground thyme
2 cups hot cooked rice
3/4 cup currants
1 cup slivered almonds, toasted
Fresh parsley sprigs


Combine flour, 1 teaspoon salt, and pepper, and mix well. Dredge chicken pieces in flour mixture. Heat lard in a heavy skillet. Brown chicken on all sides, and transfer to a 13- x 9- x 2-inch baking dish, reserving pan drippings.

Add onion, green pepper, and garlic to pan drippings; sauté until tender. Add tomatoes, parsley, curry powder, white pepper, thyme, and remaining salt; stir well, and pour over chicken. Cover and bake at 350° for 45 minutes or until chicken is tender. Remove chicken to a serving platter, reserving sauce; spoon rice around chicken. Add currants to sauce mixture; stir well. Pour sauce over rice. Sprinkle with almonds, and garnish with parsley. Serve chutney as an accompaniment.

Created date

February 2010