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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

Sunday, January 13, 2013

GRANDMA'S COUNTRY CAPTAIN CHICKEN

Grandma’s Country Captain Chicken was a very popular dish during Colonial British times. In those days, well-fed, home grown country chickens were used in its preparation. The chickens were cooked with freshly ground ingredients over a firewood oven for hours to bring out its rich and delicious taste. This dish presumably got its name from an old Grandma who prepared this special dish for her favourite grandson, a Captain in the British Army! Another explanation is that this particular chicken dish was first prepared by a Captain on a Country Boat! Whatever the origins, it was a very popular and tasty dish that is still cooked even today in many Anglo-Indian Homes.


Grandma’s Country Captain Chicken
Serves 6   Preparation Time 30 minutes
Ingredients:
1 kg chicken cut into medium size pieces     
3 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons oil
Salt to taste
2 teaspoons garlic paste
2 small 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 cinnamon, cloves, cardamom, red chillie and pepper corns lightly. Add the chicken, mix in the 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.
Note: 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.