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

Preheat oven to 350 degrees. Cut into 10 pieces: A fryer, coat with flour. Brown chicken in 1/2 cup butter. Remove and drain and place in a casserole. Simmer gently in pan drippings until golden: 1/2 c. diced green pepper 1 clove minced garlic 1 1/2 tsp. curry powder 1/2 tsp. thyme

Add 2 cups stewed tomatoes and simmer until the pan is deglazed. Pour this sauce over the chicken and bake uncovered for about 30 minutes or until the chicken is tender. During the last 5 minutes of cooking add 3 tablespoons currants. Serve with steamed rice. Garnished with toasted slivered almonds. Traditionally curry dishes are served with many side dishes. One of which is chutney. (A recipe for this is on another page.)