Country Captain

• 1 each hen
• 2 each bay leaves
• 2 each celery stalks sliced
• 2 large onions chopped
• 2 large green chili peppers cored, chopped
• 2 each garlic cloves peeled and crushed
• 13 cup parsley leaves minced
• 1 tablespoon curry powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon thyme crumbled
• 1/4 teaspoon cloves ground
• 2 teaspoons salt
• 2 cans tomatoes

1. REMOVE ALL BODY FAT from the cavity of the bird, then place the bird and giblets in a large kettle.
2. Add the bay leaves, celery and water, cover, and simmer 10-to-15 minutes; remove the liver and reserve.
3. Re-cover the chicken and simmer 1-to-1 1/2 hours or until tender.
4. Lift the chicken from the kettle and cool, strain the stock and reserve.
5. In the same kettle, stir-fry the onions, green peppers and garlic in the oil 8-to-10 minutes over moderate heat until the onions are golden.
6. Add all remaining ingredients except the almonds and simmer, uncovered, 45 minutes, stirring now and then.
7. Meanwhile, skin the chicken, remove the meat from the bones, and cut in bite-sized pieces; also dice the giblets and reserved liver.
8. Add the chicken, giblets and liver to the kettle and simmer, uncovered, for 15 minutes.

hen, bay leaves, celery, onions, green chili peppers, garlic, parsley, curry powder, cayenne pepper, thyme, cloves ground, salt, tomatoes

Taken from recipeland.com/recipe/v/country-captain-46820 (may not work)