Country Captain Casserole
Recipe: #35536
August 24, 2020
Categories: Curries, Chicken, Indian, Oven Bake, No Eggs, Bone-in Pieces Spicy, Chicken Dinner, Indian Chicken, more
"See the Chicken Country Captain recipe in this section for a larger recipe with somewhat different ingredients. This Country Captain Casserole recipe is also from my mother, Constance Wagner, and seems to be based on a recipe in The Joy of Cooking by Irma S. Rombauer. It is served with almonds and steamed rice or pilaf."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (507.2 g)
- Calories 495
- Total Fat - 18.9 g
- Saturated Fat - 9.2 g
- Cholesterol - 847 mg
- Sodium - 923.6 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 2.9 g
- Sugars - 4.9 g
- Protein - 62.6 g
- Calcium - 73.1 mg
- Iron - 9.4 mg
- Vitamin C - 58.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Add salt and pepper to flour and mix well.
Step 2
Coat chicken pieces with seasoned flour.
Step 3
Brown chicken in the butter in skillet; remove.
Step 4
Add the onion, pepper, garlic, curry, and thyme to the skillet and stir while on low heat.
Step 5
Add tomatoes.
Step 6
Bake chicken with the sauce, uncovered, in a 350' F. oven for 30 minutes or till tender.
Step 7
Add currants 5 minutes before the chicken is done. The sauce may need thinning with water or stock while baking.
Tips
- Steamed rice or pilaf
- Almonds
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