...from Joy of Cooking, Rombauer and Becker, 1995 edition, p. 428.
"This dish has become a favorite in America, although it probably got its name not from the sea captain who brought the recipe back to our shores, but from the Indian officer who first made him acquainted with it. So says Cecily Brownstone, a great friend; this is her time-tested formula."
...all she says about it in my newly updated version is "Versions of this fragrant, subtly sweet chicken curry have been prepared in American kitchens since colonial times"...
...but this article describes a tussle over the rights of ownership of this old recipe...
Vegan Country Captain
Soy Curls - for the chicken - you don't need to to cook it or anything - we'll add it to the casserole later...
1/4 cup finely diced onions
1/2 cup finely diced green pepper, seeds and membrane removed
1 minced garlic clove
1 1/2 to 3 teaspoons curry powder
1/2 teaspoon thyme
Add:
2 cups stewed or canned tomatoes and bring to simmer...
Pour this sauce over the soy curls and bake uncovered about 40 minutes or until the Soy Curls are tender.
During the last 5 minutes of cooking, add:
3 tablespoons currants - we used raisins
We served this with rice and Brussels Sprouts...it was really good...
yum, what more can you say to that? love, k
ReplyDeleteInteresting recipe, it looks delish.
ReplyDeleteCurry has been eaten here for a couple of hundred years from our links with the East India Company.
I like it and make it in a similar way to the curry my grandma made in that I always add a generous handful of sultanas, I think you call them golden raisins. I make the basic sauce and add either chick peas or scrambled eggs about five minutes before serving.
That looks wonderful, I am a huge fan of curry!
ReplyDeleteI thought you might like to check out this site, Lisa has some really interesting recipes.
http://foodandspice.blogspot.com/