[MOL] Daily Recipe [01362] Medicine On Line


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[MOL] Daily Recipe




Country Captain

This famous dish from Georgia is believed to have originated from British 
settlers that had served in the military in India.

Serves 4

1/4 cup Currants
2 tablespoons Olive oil
4 Chicken breasts
1 large Onion, medium dice
1 Green bell pepper, medium dice
3 cloves garlic, minced
2 cups Tomatoes, diced
1 tablespoon Curry powder
1/2 teaspoon Thyme
1/2 cup Almonds, slivered
Cooked rice

Cover the currants with boiling water. Set aside. Heat the oil in a heavy 
skillet. Add the chicken and brown, cooking until tender. Remove the breasts 
to a casserole dish (that has a lid). Add the onion, bell pepper, and garlic 
to the skillet. Cook until just soft. Add the tomatoes, curry, and thyme. 
Bring to a boil, then reduce and simmer for 10 minutes. Check the seasonings 
(for salt and pepper). Add the plumped currants. Pour over the chicken. Cover 
and bake for 45 minutes at 325. Serve over cooked rice. Garnish with almonds.

<A HREF="http://www.kentuckycooking.com/chef_sundberg.htm">- Nick Sundberg</A>
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