Country Captain

• 1 (3- to 4-lb.) whole chicken, cut into 8 pieces
• 3 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 1/4 cup vegetable oil
• 1 large yellow onion, chopped
• 4 celery ribs, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 6 garlic cloves, finely chopped
• 1 (1-inch) piece fresh ginger, finely chopped
• 2/3 cup dried currants, divided
• 2 tablespoons garam masala
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1 teaspoon ground turmeric
• 1 (14.5-oz.) can whole, peeled tomatoes, chopped
• 1 tablespoon tomato paste
• 2 tablespoons cane syrup
• 1/3 cup slivered almonds
• Cooked white long-grain rice

1. Sprinkle chicken with 1 1/2 tsp. salt and 1 tsp. black pepper. Cook chicken, skin side down, in hot oil in a 5-qt. Dutch oven over medium heat, turning once or twice, about 10 minutes or until golden brown. Transfer chicken pieces to a platter, reserving 2 Tbsp. drippings in Dutch oven.
2. Cook chopped yellow onion, next 5 ingredients, and 1/3 cup dried currants in hot drippings over medium heat, stirring occasionally, 8 to 10 minutes or until onions are tender.
3. Stir garam masala, next 3 ingredients, and remaining 2 tsp. salt and 1/2 tsp. black pepper into onion mixture, and cook, stirring often, 3 to 4 minutes or until spices are toasted. Stir in tomatoes, tomato paste, and cane syrup. Cover and reduce heat to low.
4. Preheat oven to 350u0b0. Simmer mixture in Dutch oven over low heat, stirring occasionally, 25 minutes or until mixture thickens into a chunky sauce. Add chicken pieces, pressing gently to submerge in sauce; cover.
5. Bake at 350u0b0 for about 1 hour or until chicken is tender. Sprinkle with almonds and remaining 1/3 cup currants. Serve chicken and sauce over hot cooked rice.

chicken, kosher salt, freshly ground black pepper, vegetable oil, yellow onion, celery, red bell pepper, green bell pepper, garlic, fresh ginger, dried currants, garam masala, ground coriander, paprika, ground turmeric, tomatoes, tomato paste, cane syrup, almonds, rice

Taken from www.myrecipes.com/recipe/country-captain-1 (may not work)