Country Captain

1 Capon or Chicken 1.6kg (3½lb), jointed
450ml (¾ pint) Chicken Stock, warm
3 Medium Onions, sliced
2 Eating Apples, peeled, cored and chopped
1 Lemon, juice only
3 tbsp Vegetable Oil
2 tbsp Sultanas
1 tbsp Seasoned Flour
1 tbsp Curry Powder
2 tsp Turmeric

Skin the chicken joints, rub with lemon juice and coat with the seasoned flour.
Heat the oil in a heavy bottomed saucepan and fry the onions gently until softened but not coloured.
Add the apples and sultanas cooking for a further five minutes, stirring occasionally.
Stir in the curry powder and turmeric.
Add the chicken joints and stock, mixing well.
Cover and simmer gently for around 30 minutes or until the chicken is tender, turning the chicken occasionally.
If the dish seems to dry, add a little extra stock or water.
Serve with boiled rice.

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Country Captain

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