4th Anniversary of my Blog ANGLO-INDIAN FOOD -- Thanks to all my visitors

Exactly 4 years ago, on the 22nd of July 2007, I started this Blog on ANGLO-INDIAN FOOD. I'm happy to say that I've been able to update it regularly by posting recipes of all our popular and tasty Anglo-Indian dishes. More than 1,29,250 people have visited my site in the last 4 years.

I sincerely thank all those who regularly visit my Blog and hope that you will continue visiting it for lots more popular Anglo-Indian Recipes. Do pass the link on to your friends as well.

Thank you  and God bless you all
Bridget

Grandma’s Country Captain Chicken

Grandma’s Country Captain Chicken was a very popular dish during Colonial times since it was very easy to prepare. 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.

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
2 dry Red Chillies broken into bits
Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the garlic paste. Saute for about 5 minutes on medium heat. Add the chillie powder, tumeric powder, cinnamon, cloves, cardamom, red chillie, pepper corns 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.

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.