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Country Captain

(Savory Dishes From Other Countri) - (The Khaki Kook Book)







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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