COUNTRY CAPTAIN (ORIGINAL CUBAN RECIPE) (Servings: 4)
INGREDIENTS
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(Servings: 4)
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There's always risk when tinkering with an old recipe, one likely to be invested with comforting memories by many. But with country captain, an Americanized "curry" dish that's been around for at least 150 years, it seems to be all the rage.
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So we started with a version made popular by AP's late longtime food editor, Cecily Brownstone. Then we updated it for the contemporary kitchen with better techniques (the toasting of spices for better flavor, for example) and better ingredients (few
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The result is a delicious revision of a classic dish, one with familiar, but — we think — better, more sophisticated, more authentic flavor.
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1 frying chicken (about 2½ lbs.)
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¼ cup flour
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1 tsp. salt
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¼ tsp. pepper
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4 to 5 T. butter
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1/3 cup finely diced onion
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1/3 cup finely diced green pepper
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1 clove garlic, crushed
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1½ tsp. curry powder
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½ tsp. dried crushed thyme
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1 can (1 lb.) stewed tomatoes
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3 T. dried currants, washed and drained
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Blanched toasted almonds
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