Recipe: Chicken Country Captain (using curry, tomatoes, currants, and almonds)

CHICKEN COUNTRY CAPTAIN

''Country captain is as young today as it was a hundred years ago. Don't ignore this dish.''

1 (2- to 3-pound) frying chicken
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter
2 tablespoons vegetable oil
1/3 cup finely diced onion
1/3 cup finely diced green bell pepper
2 cloves garlic, crushed
1 tablespoon curry powder
1/2 teaspoon crumbled dried thyme
1 (16-ounce) can stewed tomatoes, with liquid
3 tablespoons dried currants
Blanched toasted almonds

Cut chicken into 8 pieces. Wash pieces and pat them dry; coat with a mixture of the flour, salt and pepper.

Heat the butter and oil in a large skillet; brown the chicken on all sides.

Remove the chicken, and add the onion, green pepper, garlic, curry powder and thyme to the skillet. Stir over low heat to loosen the browned particles.

Add the stewed tomatoes. Return the chicken to the skillet, skin side up. Cover and cook slowly until tender, 20 to 30 minutes.

Stir the currants into the sauce. Serve accompanied by almonds.

Makes 4 to 6 servings
Source: Lost Recipes by Marion Cunningham