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ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

NO COPYING ALLOWED FROM THIS SITE

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 Right punishable by Law

Friday, August 02, 2013

GRANDMA'S COUNTRY CAPTAIN CHICKEN

Grandma’s Country Captain Chicken was a very popular dish during Colonial times. In those days, the poultry used in its preparation were authentic well-fed, homegrown country chickens, which would take at least 2 hours to cook over a firewood oven, 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 by the Moghs making use of the water fowls and ducks on the Country River steamers playing between Bengal and Chittagong and other parts of Burma. 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.

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 chilly powder
1 teaspoon turmeric powder
2 tablespoons oil
salt to taste
2 tablespoons 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

Heat oil in a pan and fry the onions and chopped garlic lightly. Add the chicken and mix in the garlic paste. Saute for about 5 minutes on medium heat. Add the chilly powder, turmeric powder, cinnamon, cloves, cardamom, red chillie, pepper corns and salt. Add ½ cup of water and cook till the chicken is tender and the gravy is quite thick.

Ps. This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious County Captain Fry or a cold meat curry if desired.

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