Source of Recipe
From "Some Day You'll Thank Me for This" by Gayden Metcalfe
"Country Captain is a recipe with English roots. It is believed to have been named for a captain in the India service. That must be why we Delta Anglophiles love it, though it may be too informal to serve when Queen Elizabeth comes to dinner. This recipe is adapted from one that belonged to the late Mrs. Roger Bostick and first appeared in 'Gourmet of the Detla.'"
List of Ingredients
◦ 4 to 6 chicken breasts, depending on the size of the bosom
◦ Fat (Crisco or vegetable oil)
◦ ½ cup flour
◦ 4 cups water
◦ ½ cup mushrooms
◦ 2 ½ cups tomatoes
◦ ½ cup minced onion
◦ ¼ teaspoon thyme
◦ 1 ½ teaspoons salt
◦ 1 cup green peas
◦ ¾ cup chopped celery
◦ ½ clove garlic
◦ 1 teaspoon curry powder
◦ Cooked rice
◦ Almonds and/or cooked currants
Brown the breasts in fat. Leaving about ½ cup fat in the skillet, remove the breasts.
Add the flour to the fat, stirring. Pour in the water gradually, making gravy. Add the mushrooms, tomatoes, onion, thyme, salt, peas, celery, garlic, and curry powder. Return the chicken to the mixture.
Cover and cook 30 to 40 minutes.
It should be served over rice with the almonds and/or currants on top.
Serves 4 to 5