Chicken
Chicken Country Captain Serves 4 ¼ cup flour ½ teaspoon salt 2 tablespoons vegetable oil (will need a little more if skinless chicken breasts are used) 2½ to 3 pound fryer, cut up. (I use 3 pounds boneless chicken breasts, cut to bite size) 1 cup sliced onion 1 cup chopped green pepper 2 cloves garlic, minced 1½ tablespoons curry powder (I use more) ½ teaspoon dried thyme 28-ounce can chopped tomatoes ½ tomato can of water ½ teaspoon Tabasco sauce hot cooked rice for 4
Stir together flour and salt in shallow dish. Heat oil in deep skillet over medium-high heat. Coat chicken with flour mixture; shake off excess. Brown chicken in hot oil. Remove and set aside. Add onion, green pepper, and garlic to skillet; stirring frequently, cook 5 minutes or until tender. Stir in curry powder and thyme; cook 1 minute. Stir in tomatoes, water, and Tabasco. Return chicken to skillet; cover and reduce heat. Simmer 25 minutes or until chicken is tender. Serve over rice. Gail Hobgood
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