Recipe: Country Captain's Chicken
This recipe is a staple in my house. I have modified it slightly from a recipe straight out of the Tabasco Cookbook. The original reicpe called for currants and slivered almonds, which we don't keep on hand, and quite frankly I don't think it needs.
Prep: Chop onion and pepper; mince garlic. Measure other ingredients. Heat a skillet to medium heat with about 3 TBSP of olive oil.
Combine the flour, paprika and salt into a large ziploc bag. Toss in the chicken, seal the bag and turn over to coat the chicken. Fry the chicken in the oil for about 5 minutes per side. Remove to a paper towel. You want the breasts to be slightly under done. They will finish cooking in the simmer stage.
In the leftover oil, saute the onion, pepper, garlic, and basil until the onion is translucent. Add the curry powder and stir through. Pour in the tomato sauce and heat until it starts to bubble.
Return chicken to the skillet, cover, reduce heat and simmer for 25 minutes. Server over rice.