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Country Captain Chicken


4 tbsp butter
1 each small onion, finely chopped
1/2 each sweet pepper, finely chopped
2 each garlic cloves finely chopped
2 tbsp vegetable oil
1/2 cup all purpose flour
1 1/2 tsp salt
1 tsp pepper
3 lb chicken serving size pieces
1 cup plum tomatoes
2 cup chicken stock
2 tbsp curry powder
1/4 cup dried shredded coconut
1/4 cup sultana raisins
1 salt and pepper to taste
1 each slived almonds to garnish
1 each chopped parsley to garnish

Melt butter in skillet large enough to hold chicken in one layer. Add
onion, carrot green pepper, garlic and cook until tender, about 5
minutes. Transfer to saucepan. Add oil to skillet. Combine flour,
salt and pepper in bowl. Roll chicken in flour mixture, cook in hot
oil until nicely browned. Drain off any excess oil. Add tomatoes,
their liquid, stock and curry powder to sauce with cooked vegetables.
Bring to boil over medium heat. Pour over chicken and simmer for 15
minutes. Stir in coconut and raisins; simmer for 5 minutes longer.
Test chicken for doneness, check seasoning. Arrange chicken in
serving bowl. Garnish with almonds and parsley. Serve with boiled


Servings: 6



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