Saturday, March 25, 2006

Country Captain


  • 60 g wheat flour
  • salt
  • black pepper
  • chicken pieces
  • tbsp vegetable oil
  • tbsp butter
  • 1 chopped onion
  • 1 garlic clove (minced)
  • 1 chopped red pepper
  • 3 tomatoes
  • 1/2 tsp sugar
  • 11/2 tsp curry powder
  • 1/4 tsp thyme
  • 60 g raisins
  • 60 g chopped+roasted almonds
  • minced parsley

  • Method:

    Mix flour, salt, 1/2 tsp pepper and coat the chicken pieces.

    Heat butter and oil in a large pan on medium heat. Fry the chicken pieces on both sides until golden brown for about 10 min. Put chicken away on a plate.

    Pour away the the oil until only 2 tspnĀ“s remain. Add onion, garlic, red pepper and brown on low heat for about 5 min. Add tomatoes, curry powder, sugar and thyme. Mix well and add the chicken pieces. Boil shortly reduce heat and simmer for about 30 min until chicken is tender.

    If neccesary, increase the temperature so that most of the fluid evaporates. Stir in raisins and garnish with almonds and parsley.


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