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Country Captain Chicken

User Rating 5 Star Rating (1 Review)


Recipe for country captain chicken with raisins, curry, bacon, almonds, and green pepper.


  • 1 broiler chicken, about 3 pounds, cut in parts
  • 4 slices bacon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup chopped celery
  • 1/2 cup chopped onion
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups fresh tomatoes, chopped
  • 2 teaspoons Madras curry powder
  • 1/2 teaspoon thyme leaves
  • 1 cup chicken broth, hot
  • 1/2 cup currants or raisins
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup slivered toasted almonds


In Dutch oven or deep frying pan, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and set aside. Add chicken parts to the pan; cook for about 15 minutes, turning, or until browned. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an ovenproof dish and keep warm.

To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes. Add tomatoes, curry powder, thyme and 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.

Place currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.

Return chicken to the pan; cover and cook for 20 minutes. Add currants and broth; cover and cook for another 10 minutes or until chicken is done. Sprinkle with parsley, crumbled bacon and toasted almonds. Serve on rice.
Serves 4.

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User Reviews

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 5 out of 5
Country Captain, Member hangman0327

This dish is a winner...a lot of prep, but well worth it! I did make my own Garam masala and have some leftover stashed away for the next time. All in All- Winner, winner chicken dinner!

4 out of 4 people found this helpful.

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