Country Captain

This is an Anglo Indian specialty and I got this recipe from a Goan friend.Basically this dish uses leftover cooked meat.Its is very easy and quick to make and I make this often as I sometimes have some leftover chicken gravy.I just shred the chicken pieces into thick chunks and refrigerate it without the gravy.I also add in the leftover potatoes.

Ingredients: 

3/4 pound cooked chicken
2 tbsp unsalted butter
1 tsp finely chopped garlic
2 tsp curry powder or garam masala powder
1 medium red onion finely chopped
2 tsp flour AP or whole wheat
1 tsp Worcestershire sauce
1/2 cup chicken stock
1 medium green pepper
1 medium red pepper
1 tsp ground pepper
1 tsp fennel seeds

1/2 cup chopped pineapples (Optional)

Method:

Heat butter in a pan over medium high heat.Add garlic,onion and curry powder.Keep stirring for 2 minutes or till the onions are a little bit soft.

Add the flour and cook,stirring for a minute.Stir in the Worcestershire sauce.

Add the chicken stock and bring to a boil

Add red and green peppers.Decrease the heat to medium and stir for another 5 minutes till the vegetables are a little soft.

Add in the cooked chicken and fennel seeds.Mix well and cook covered for another 5 -10 minutes.

Add the ground pepper and pineapple.Serve hot with peas pulao.