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Captain's Chicken Curry

Captains Chicken 1SM

Were you raised in the UK, this dish might be as familiar as parsnips and a Sunday roast. However, in the US, a good too many households have never discovered this classic Captains Curry dish. This flavorful chicken is slathered in a mild tomato-curry sauce, and served with a variety of unexpected toppings like raisins and coconut. This meal makes warm and comforting dish for lazy evenings, but is also fancy enough to serve to guests.

Servings: 6

3 tablespoons butter
3 cloves garlic, chopped
1 onion, diced
1 green pepper, chopped
1 cup celery, diced
2 large cans diced tomatoes
Juice and zest of one orange
1 Tablespoon curry powder
1 Tablespoon garam masala spice (or a dash of cinnamon)
1/2 Tablespoon salt
6 chicken quarters with skin on

2 cups basmati rice
3 cups water
1 1/2 teaspoon turmeric
1/2 teaspoon salt
1 1/2 cup peas

Sliced Almonds
Golden Raisins
Chopped Parsley
Shredded Coconut
Preheat oven to 400 degrees. In a large skillet, melt butter over medium-high heat. Add garlic and onion, peppers and celery allowing them to cook until softened, about 3 minutes. Add the tomatoes , orange juice and zest, curry powder, garam masala and salt. Place chicken in a large 9×11″ baking dish. Spoon sauce over the chicken. Bake, covered with foil, for 45-40 minutes then remove the foil and bake an additional 10-15 minutes until the top of the chicken is browned.
While the chicken is cooking, boil the rice, water, turmeric, and salt in a large pot until the rice is light and fluffy. Add peas at the end of the cooking.
Serve chicken over rice. Garnish with sliced almonds, raisings, parsley, and shredded coconut.

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