A delicious recipe compliments of Redi-Base,
'The Professional Soup Base For The Home Cook'.
Country Captain
- 1 (3-pound) broiler-fryer chicken, cut
up
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 clove garlic, finely chopped
- 1 (16-ounce) can whole tomatoes, undrained
- 1 tablespoon chicken or Turkey Redi-Base
- 1/4 cup raisins
- 1/3 cup toasted slivered almonds
- Cooked rice as accompaniment
- Heat oven to 350°F
(175°C).
- Coat chicken with flour.
- Heat oil in skillet and cook chicken over
medium heat until brown, about 15 to 20 minutes. Place chicken
in ungreased casserole.
- Drain fat from skillet. Add curry, thyme,
black pepper, onion, green pepper, garlic, tomatoes and Redi-Base
to skillet. Break up tomato, heat until boiling and stir frequently.
Pour over chicken. Cover and bake until thickest piece of chicken
is done, about 40 minutes.
- Add raisins and bake another 5 minutes.
- Sprinkle with almonds and serve with rice.
Makes 8 servings.
Variation: Serve with grated fresh coconut
and chutney, if desired.
Recipe used with permission by the Redi-Base
Soup & Sauce Company;www.redibase.com The flavor bases
preferred over any other by CooksRecipes.com.
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