COUNTRY CAPTAIN
CHICKEN
An old Colonial
dish that was cooked very often in Anglo-Indian homes in the olden days. There are many versions of the recipe for this delectable dish, but this recipe is from an old handwritten book of recipes of my grandmother.
Serves 6 Time
required: 40 minutes
Ingredients:
1 kg chicken cut into medium size pieces
4 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
3 tablespoons oil
Salt to taste
2 teaspoons ginger garlic paste
2 small sticks cinnamon
4 cloves
6 or 8 whole pepper corns
2 Dry Red Chillies broken into bits
Heat oil in a pan and fry the onions cinnamon, cloves,
red chillie and pepper corns till golden brown. Remove half the fried onions
and keep aside. Add the chicken to the pan and mix in the ginger garlic paste
and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric
powder, and salt. Mix well and stir fry for a few minutes. Add ½ cup of water
and cook till the chicken is tender and the gravy is quite thick. Now add the
remaining browned onions and mix well. Simmer for a few more minutes, then,
turn off the heat. The gravy should be quite thick so that it coats the pieces
of chicken nicely.
Note: This recipe can be adapted to meat as well. Left
over Beef or Lamb Roast can be made into a delicious Country Captain Fry or a
cold meat curry if desired.
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