I found this recipe to be one of the best for Country Captain. I love the taste of the currants mixed with the garlic and stewed tomatoes. I've been making this for some time now, but didn't realize it's like chili . . . every region has a little twist or has a favorite dish that Mom used to make, especially in the South. Enjoy.

Ingredients

4 serv.

frying chickens2 -3 lbs
flour↗1⁄4 cup
salt↗1 teaspoon
white pepper1⁄4 teaspoon
butter↗4 tablespoons
vegetable oil↗2 tablespoons
finely diced onion1⁄3 cup
finely diced green pepper1⁄3 cup
garlic cloves, minced↗2
curry powder↗1 tablespoon
dried thyme↗1⁄2 teaspoon
stewed tomatoes, with liquid↗1 can
(16 ounce)
currants↗3 tablespoons
toasted almond↗

Step-by-step instructions

1
Cut chicken into 8 pieces.
2
Wash pieces and pat dry.
3
Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
4
Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
5
Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
6
Stir over low heat to loosen the browned particles.
7
Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
8
Cover and cook slowly until tender, 20 to 30 minutes.
9
Stir the currants into the sauce and serve accompanied by almonds.

Source: food.com

Original recipe ↗

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