I wonder why this recipe is named as such, but the one I prepared is my own version of ‘CHICKEN COUNTRY CAPTAIN’. I wanted to have something different on 10th August (as it was my parish feast day) and hence I ended up cooking/baking this dish.
This is supposedly a curry and is on every Anglo-Indian cuisine menu. It tastes best with plain boiled rice but is a fairly good addition to some spicy spaghetti noodles.
My version of this dish isn’t the old traditional way of preparing it, but mine is more of an amalgamation of a variety of other ingredients, and an omission of some. I’ve excluded raisins and almonds from my version of the recipe as I wasn’t in any mood of having a little too much sweetness added to the dish and for it to be a part of my lunch for that day.
So, here goes my version of the recipe-
1 ½ cup chopped onions
1 cup chopped capsicums
1 ½ tsp garlic-ginger paste
½ cup butter or margarine
½ cup tomatoes, cut up
1 small bottle tomato ketchup
handful of fresh coriander leaves
3 tbsp curry powder
a pinch of salt and pepper, as per requirement
½ cup or a little more maida/ all-purpose flour
1 tbsp paprika/ red chilli flakes
1 or 1 ½ kg chicken cut into medium pieces
oil for frying, chicken
Wash the chicken well and apply salt, pepper, chilli flakes and maida and keep aside to marinate for some time. In a large skillet, heat some oil and lightly brown the chicken pieces on all sides. Arrange it in a baking dish and keep aside.
In a saucepan cook onion, capsicum, tomatoes and the garlic ginger paste in butter till tender but not brown. Stir in the tomato ketchup and curry powder. Sprinkle some salt and pepper as per taste. Leave it to simmer for about 10-15 minutes.
Now finally add the finely chopped fresh coriander leaves and keep it aside.
Add the tomato mixture on top of the chicken placed in the baking dish.
Bake it in a preheated oven until the chicken is tender.
Serve hot with spicy noodles or rice.