Chicken Country Captain
Chicken Country Captain is From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up chicken, slivered almonds, celery stalks, and a few other things to make it today. To use up the rice you could follow this main course with the Rice Pudding as a dessert.
Instructions
To prepare chicken, combine first 9 ingredients in a stockpot; bring to a boil. Reduce heat; simmer, uncovered, 1 hour.
Remove chicken from broth; place chicken in a bowl, and chill 15 minutes.
Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with two forks; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth overnight. Skim solidified fat from surface; discard. Reserve 4 1/2 cups broth. Refrigerate remaining broth for another use.
To prepare curry powder, cook coriander and cumin seeds in a small skillet over medium heat 3 minutes or until toasted.
Place seeds, red pepper, and next 6 ingredients (red pepper through bay leaf) in a spice or coffee grinder; process until finely ground.
Heat oil in a large Dutch oven over medium-high heat.
Add onion, bell pepper, and garlic; saut 10 minutes.
Combine curry powder and tomatoes in a blender or food processor; process until smooth.
Add tomato mixture and 1 1/2 cups reserved broth to pan; bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally. Stir in chicken and currants; cook until thoroughly heated.
Bring 3 cups reserved broth and salt to a boil in a saucepan.
Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed.
Remove from heat; fluff with a fork.
Serve chicken mixture over rice; sprinkle with almonds.
NOTE: Store leftover broth in an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.