Country Captain Recipe
This is another English dish, and is a great favorite with the Indian
cooks. Chicken is always used in India, but veal or mutton will do
nicely. Cut up the meat, slice four or five onions in rings, and set
aside. Fry the chicken quickly over a hot fire, then fry the onions.
With the onions fry some green chilies and a little green ginger; add a
cup or two of water and stew until chicken is tender. Do not thicken the
gravy to this. Sprinkle fried onions over the platter when it is ready
to serve.
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