Captains Curry Recipes
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.
Provided by Galley Wench
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
- Salt & pepper the chicken breast coat them in the flour or bread crumbs.
- Heat oil in frying pan or dutch oven and saute chicken to a golden brown.
- Remove, drain and place in a casserole.
- Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes.
- 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.
- Add tomatoes and simmer until the pan is deglazed.
- 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.).
- During the last 5 minutes of cooking add the currants.
- Serve over steamed rice garnished with toasted slivered almonds.
Nutrition Facts : Calories 570, Fat 31.1, SaturatedFat 6.1, Cholesterol 92.8, Sodium 1107.8, Carbohydrate 38.8, Fiber 6.2, Sugar 15.9, Protein 36.2
CAPTAIN'S CURRY
I prefer a sweet curry like this so I really enjoy the bits of cooked apple and raisins in this version.
Provided by PiceSeasGirl
Categories Curries
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a non stick skillet, heat oil over medium-high heat.
- Add Chicken in batches, and brown on all sides.
- Transfer browned chicken to slow cooker stoneware.
- Reduce the heat on the frying pan to medium.
- Add to the frying pan the onions and celery and cook, stirring until softened.
- Add garlic, curry powder, chili powder, allspice, nutmeg, cinnamon stick and bay leaf and cook, stirring for 1 minute.
- Sprinkle flour over mixture and cook, stirring for 1 minute.
- Add chicken broth, bring to a boil and cook, stirring, until thickened, Stir in apples and raisins.
- Pour the mixture from the frying pan over the chicken in the slow cooker, cover and cook on LOW for 5 to 6 Hours, or on HIGH for 2 ½ to 3 hours, until juices run clear when the chicken is pierced with a fork.
- Stir in coconut milk and cook until heated through.
- Discard cinnamon stick and bay leaf before serving.
- Serve with rice.
- Note: This is a mild curry so if you like things hotter you might want to adjust your seasonings a bit.
Nutrition Facts : Calories 519.7, Fat 32.8, SaturatedFat 14.3, Cholesterol 104, Sodium 436, Carbohydrate 27.7, Fiber 4, Sugar 17.1, Protein 30.5
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