ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Sunday, May 17, 2015

GRANDMA’S COUNTRY CAPTAIN CHICKEN


















GRANDMA’S COUNTRY CAPTAIN CHICKEN

Grandma’s Country Captain Chicken was a very popular dish during Colonial times. In those days, authentic well-fed, homegrown country fowls and chickens were used in its preparation,. The dish would take at least 2 hours to cook over a firewood oven till the meat was sufficiently tender, but the curry when done, would be rich and delicious. Legend has it, that this wonderful curry dish was first prepared by the grandmother of a British Army Captain especially for her favourite Grandson using her own home grown Country Fowls. Hence the name Grandma’s Country Captain Chicken
However, there's another version which says that this particular dish was cooked on Country River Steamers and Boats, making use of the water fowls and ducks. .It was purported to be served as a special dish at the Captain's table for his special guests which could have been the British Officers at the time. Here is my Nana’s recipe for Grandma’s Country Captain Chicken

Grandma’s Country Captain Chicken
Serves 6 Preparation Time 30 minutes
1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons oil
Salt to taste
1 tablespoon ginger garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms
6 or 8 whole pepper corns
1 Dry Red Chillie broken into bits
2 teaspoons chopped garlic
2 tablespoons tomato puree or tomato sauce

Heat oil in a pan and fry the onions and chopped garlic lightly. Add the chicken and mix in the ginger garlic paste. Saute for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, cinnamon, cloves, cardamom, red chillie, pepper corns, tomato puree / sauce and salt. Mix well and cook for a few minutes till the chicken becomes firm, Add 2 cups of water and cook till the chicken is tender and the gravy is quite thick.
Garnish with chopped coriander leaves. Serve with rice or bread.