Country Captain / East India Chicken Curry

This recipe is adapted from Joy of Cooking.

Chicken, a fryer cut into pieces, boneless, skinless thighs also work very well

Dredge the chicken in flour seasoned with salt & pepper.

In an ovenproof skillet or dutch oven, brown the chicken in 1/4 cup of butter or oil, set aside.

Saute in the pan drippings until golden:
1 onion, finely diced
1/2 green pepper, finely diced
1 garlic clove, minced
1 1/2 to 3 teaspoons madras curry powder
1/2 teaspoon thyme

1 cup chicken broth
1 cup canned diced or stewed tomatoes and liquid

Simmer to deglaze the pan.

Add 1 diced apple, unpeeled is fine
Add the chicken. Bake at 350F uncovered about 40 minutes until the chicken is tender.

During the last 5 minutes of cooking add 1/4 cup raisins.
Garnish with sliced almonds and serve with boiled rice.

I have long wanted to turn this into a vegetarian recipe but nothing can quite replace the overall flavor of the chicken. However, the last time I made a pot of chicken soup I had a cup of leftover meat. So I used that, half a head of cauliflower and a diced potato in this recipe. It worked very well. Not exactly vegetarian but it made the most of a little bit of meat.


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