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Country Captain East India Chicken Curry

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Ingredients

Adjust Servings:
4 garlic cloves
1 piece peeled fresh ginger (2-inch chunk)
1/2 cup all-purpose flour or 1/2 cup finely sifted dry breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
4 boneless chicken breasts
1/4 cup olive oil
1 teaspoon garam masala (adjust to taste)
2 - 3 teaspoons curry powder (adjust to taste)
1 teaspoon smoked paprika

Nutritional information

570
Calories
280 g
Calories From Fat
31.1 g
Total Fat
6.1 g
Saturated Fat
92.8 mg
Cholesterol
1107.8 mg
Sodium
38.8 g
Carbs
6.2 g
Dietary Fiber
15.9 g
Sugars
36.2 g
Protein
459g
Serving Size

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Country Captain East India Chicken Curry

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    Cuisine:

    I have to review this, as I have been making it for about 20 years now. I had made very similar changes to the recipe from my father's 1975 copy of Joy of Cooking. I will have to try the Garma Masalas you mention, I have not tried any Indian spice blends or recipes. I made a large batch yesterday, and with the family having it for dinner today. I am using equal amounts of canned diced tomatoes and the version with the zesty green chilies. I look forward to your new spice idea for the next batch. I appreciate you posting your recipe.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Country Captain ( East India Chicken Curry),The original recipes comes from an old edition of Joy of Cooking. Over the years I’ve modified the recipe using only white meat and updating the cooking method. Serve over steamed white or brown rice. This is a recipe that can easily be adjusted to serve two! UPDATE 8/30/07: I’ve made some further adjustments to this recipe to give it more depth and ‘kick it up a notch’. If using the Hot Madras Curry Powder suggest that you taste test after addition of the first teaspoon.,I have to review this, as I have been making it for about 20 years now. I had made very similar changes to the recipe from my father’s 1975 copy of Joy of Cooking. I will have to try the Garma Masalas you mention, I have not tried any Indian spice blends or recipes. I made a large batch yesterday, and with the family having it for dinner today. I am using equal amounts of canned diced tomatoes and the version with the zesty green chilies. I look forward to your new spice idea for the next batch. I appreciate you posting your recipe.


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    Steps

    1
    Done

    In a Small Food Processor (mini-Chopper), Combine the Garlic and Ginger and Puree to a Paste.

    2
    Done

    Salt & Pepper the Chicken Breast Coat Them in the Flour or Bread Crumbs.

    3
    Done

    Heat Oil in Frying Pan or Dutch Oven and Saute Chicken to a Golden Brown.

    4
    Done

    Remove, Drain and Place in a Casserole.

    5
    Done

    Saute the Onions and Green Peppers in the Pan With the Drippings, Adding More Oil If Necessary, Stirring, Until Lightly Browned, About 3 Minutes.

    6
    Done

    Add the Garlic-Ginger Paste, Bay Leaf, Curry Powder,Garma Masalas, Smoked Paprika and Jalapeno;cook, Stirring, Until Lightly Browned and Fragrant, About 1 Minute.

    7
    Done

    Add Tomatoes and Simmer Until the Pan Is Deglazed.

    8
    Done

    Pour Sauce Over the Chicken and Bake at 350 Degrees For About 35-40 Minutes or Until Chicken Breast Are Tender. (i Usually Cover For the First 15 Minutes and Then Uncover.).

    9
    Done

    During the Last 5 Minutes of Cooking Add the Currants.

    10
    Done

    Serve Over Steamed Rice Garnished With Toasted Slivered Almonds.

    Avatar Of William Norris

    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

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