Country Captain Chicken
2 chickens, cut into serving pieces
1/4 cup all-purpose flour
2 tablespoons cornstarch
2 teaspoons sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly-ground black pepper
4 tablespoons olive oil or favorite vegetable oil
1 large, onion, chopped
1 large green pepper, diced
4 cloves of garlic, peeled, crushed, and chopped
3 teaspoons curry powder (mild or hotter, your choice)
16 ounces of diced tomatoes
½ cup golden raisins
Combine flour, cornstarch, salt, onion powder, garlic powder, and black pepper in a plastic bag, A few pieces at a time, shake the chicken in the mixture to coat. Place the olive oil in a large frying pan (you will need one with a lid) and heat. Brown the chicken on all sides. Remove the chicken to a dish. Without wiping out the frying pan, add onion, green pepper, garlic, and curry powder to the frying pan. Cook on medium until the onion is softened and only just starting to brown. Add tomatoes, raisins, and browned chicken. Cover and simmer approximately one hour or until the chicken is fork tender.
Serve chicken over a bed of hot, buttered rice. Remember to spoon plenty of sauce over the chicken and rice before serving!
The first time that I made this dish, I ‘forgot’ to mention the raisins in the recipe so my family gobbled it all up without complaint. The raisins add a certain layer of flavor that works very well with the tomatoes and chicken. It is an easy meal to put together and very comforting and warm on a cold, rainy night . . . or so I heard as California has almost forgotten was ‘cold and rainy’ can be!
There are many versions of Country Captain Chicken and this one has evolved over the years in my kitchen. It is very adaptable to minor changes and always comes out tasty.
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