Chicken Country Captain

(8 servings)


1 3-4 lb fryer cut into serving pieces

Seasoned flour

½ C shortening

2 large onions, chopped

2 med green peppers, chopped

1 clove garlic, minced

3 to 4 tsp curry powder

1 tsp salt

¼ tsp white pepper

½ tsp thyme

2 28oz cans of tomatoes

¼ C currants

1 C. slivered almonds toasted

6 C. cooked rice



Skin chicken -dredge-

Fry til well browned

Remove and keep warm

Saute onions, peppers and garlic til soft. Stir in seasonings- mix well.

Add tomatoes and parsley – heat

Place chicken in large casserole

Pour sauce over to cover

Bake 350 for 45 minutes until chicken is tender

Arrange chicken in center of platter- mound rice around

Sprinkle currants into sauce.

Pour sauce over rice

Sprinkle almonds over all- garnish with parsley



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