| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

Another delicious recipe brought to you by 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
  1. Heat oven to 350*F (175*C).
  2. Coat chicken with flour.
  3. Heat oil in skillet and cook chicken over medium heat until brown, about 15 to 20 minutes. Place chicken in ungreased casserole.
  4. 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.
  5. Add raisins and bake another 5 minutes.
  6. 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. The flavor bases preferred over any other by CooksRecipes.com.

||| Save this Recipe on Delicious |||

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating