Country Captain Chicken
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4 T Butter
1 each Small onion, finely chopped
1/2 each Sweet pepper, finely chopped
2 each Garlic cloves finely chopped
2 T Vegetable oil
1/2 cup All purpose flour
1 1/2 t Salt
1 t Pepper
3 lb Chicken serving size pieces
1 cup Plum tomatoes
2 cup Chicken stock
2 T Curry powder
1/4 cup Dried shredded coconut
1/4 cup Sultana raisins
1 x Salt and pepper to taste
1 each Slived almonds to garnish
1 each Chopped parsley to garnish
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Melt butter in skillet large enough to hold chicken in
one layer. Add onion, carrot green pepper, garlic
and cook until tender, about 5 minutes. Transfer to
saucepan. Add oil to skillet. Combine flour, salt and
pepper in bowl. Roll chicken in flour mixture, cook
in hot oil until nicely browned. Drain off any excess

oil. Add tomatoes, their liquid, stock and curry
powder to sauce with cooked vegetables. Bring to
boil over medium heat. Pour over chicken and
simmer for 15 minutes. Stir in coconut and raisins;
simmer for 5 minutes longer. Test chicken for
doneness, check seasoning. Arrange chicken in
serving bowl. Garnish with almonds and parsley.
Serve with boiled rice.

Source: Not revealed by author of this post.