Another recipe I got from Shannon (Fighting H8) W. Her original article and recipe can be found by clicking HERE. I copied and pasted the recipe to my article, and added a few comments of my own (in bold). You can read about why this dish is called Country Captain at Shannon's post.
1/2 cup flour
1 t sweet paprika
salt and black pepper
1 lb boneless skinless chicken thighs, well trimmed
2 T vegetable oil
1 small onion, minced
1/2 green bell pepper, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
1 t curry powder
1/8 t hot pepper flakes
1 cup chicken stock or broth
1 small can (14.5 oz) diced tomatoes
1 t dried thyme
1/2 t brown sugar or to taste
1 bay leaf
hot cooked white rice
fresh parsley to serve
Mix flour with paprika and salt and pepper in a tightly covered container. I used a gallon size freezer bag; easy to throw away in the end! Toss chicken in the mixture til well coated.
Heat oil in a large frying pan or cast iron skillet over medium high heat. Fry the chicken til golden brown on each side. Remove and set aside.
Reduce heat to medium; stir in onions, bell pepper and celery and cook til the veggies soften, about 5 minutes. I discovered when making this recipe that I was out of onions (for the first time in I don't know how long), so I used dried minced onion instead. I also used an entire green pepper and two stalks of celery. (I was in a veggie mood.) Oh, and my veggies were probably more diced than finely chopped. LOL Stir in garlic, curry and hot pepper flakes and cook a few more seconds. I LOVE curry, so I added slightly more than what the recipe calls for. Wanted to add even more than that, but I knew the kids would never eat it if I did.
Increase heat to high and add broth, tomatoes, thyme, sugar and bay leaf; bring to a boil. Return fried chicken to the pan, reduce heat to low; cover and simmer for about 35 minutes or til chicken is very tender and cooked through. Taste and adjust as desired.
Discard the bay leaf.
I serve the dish over white rice and sprinkled with fresh parsley. I didn't have any fresh parsley so I used dried.
This dish was excellent! I loved the curry flavor, although I would have liked it even more curry-like. It was not too spicy for hubby and the kids. If I had been making it for only myself I would have made it even spicier. I thought it had a sorta Spanish taste too, in addition to the Indian flavor due to the curry. I'm sure this Spanish taste was probably due to the added green pepper and celery, along with the tomatoes. This dish heated up well in the microwave for leftovers too. It was easy to prepare, and I imagine we will be making it again. Highly recommended! Hubby had this to say:
Thanks, Shannon, for another winner!