country captain



  • A west Bengal Anglo-Indian dish of skinned chicken pieces, browned in oil with sweated onion slices and mixed with a paste blended from fresh ginger, onion, garlic and water together with cayenne pepper, salt, sugar and white vinegar and all cooked until tender
  • A chicken stew adapted from the Indian version with green pepper, onion, garlic, curry powder, herbs, raisins, tomatoes, almonds and seasoning