===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-03-93 (12:55)             Number: 377
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Country Captain: Chicken       Conf: (37) Home Cooki
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   A very different chicken dish was introduced in the South, reportedly at
Savannah, Georgia, by the captain of a spice-cargo ship that docked at that
coastal center of colonial government.  This East Indian-flavored chicken
dish with its ric sauce of raisins and almonds, onions and garlic, tomatoes
and peppers, was soon being prepared ashore in the lowland South and was
being served with the native-grown rice from South Carolina.  After a while
the sea-borne recipe even began to travel inland, earning for itself the name
of Country Captain.


                               Country Captain

4 tablespoons butter or margarine
4 tablespoons sliced almonds
1 medium-sized onion, diced into 1/4-inch pieces
1 clove garlic, minced in garlic press or mashed fine
1/2 teaspoon curry powder
2 tablespoons vegetable oil
10 pieces fryer-chicken parts (legs thighs, ansd breasts, in any combination),
   washed and patted dry
Salt and white pepper
2 cups skinned*, cut-up tomatoes, in large pieces or 1 one-pound can tomatoes
   packed in thick tomato puree.
4 tablespoons raisins
1/2 up green pepper cut in 1/4-inch squares
1/2 teaspoon dried thyme

* Melt 2 tablespoons of the butter or margarine in a deep 10-inch skillet (One
  that has a cover to fit).  Add almonds and saute', stirring constantly with
  a wooden spoon, until very pale golden-brown.  Remove with a slotted spoon
  and set aside.
* Add 2 more tablespoons of butter or margarine to skillet.  Melt, and add the
  onion, garlic, and curry powder.  Cook, stirring, until very lightly browned.
  Remove with a slotted spoon to a small bowl and set aside.
* Add oil to skillet, heat, and add chicken pieces, skin side down, one layer
  at a time.  Brown on both sides, sprinkling with salt and white pepper.
  Remove all browned chicken pieces to a large bowl.  Add tomatoes to skillet,
  stirring well with wooden spoon to mix in scrapings from bottom of pan.  Add
  raisins, green pepper, thyme, and onion-garlic-curry mixture.  Return
  chicken pieces, cover skillet, and cook on medium-low heat for about 35
  minutes or until chicken is tender.  Taste for seasoning, adding more salt
  and curry powder if desired.  Sprinkle almonds atop chicken, heat through,
  and serve.   Boiled white rice and a relish of either sweet, spiced water-
  melon pickle or Indian mango chutney are very good with Country Captain.

  Serves 4 to 5.



*: To skin tomatoes, place whole tomatoes in deep bowl and cover with hot,
   freshly boiled water.  Let stand 5 minutes.  Skins will loosen and peel off
   easily.
  
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