Serves 6, 237 calories per serving (but don’t quote me on it)
When I first saw the recipe for Country Captain Chicken in this month’s Bon Appetit (the replacement magazine for the now defunct Gourmet), I was whisked back to my Keeper’s House days, where we would make this dish on the onset of every autumn. BA’s version suggested toasting and grinding whole spices for the curry, which changes the dish dramatically, and for the better. I use a mortar and pestle, and like the different sizes of resulting grains, but an electric spice grinder will give you consistently fine results. I’ve used tofu because Steve doesn’t eat fowl or red meat. And because I like tofu. I’m not of the school of thought that you can substitute tofu for any meat, in any dish. But in this one, it really works. The following recipe is my further adapted version of the magazine’s recipe.
Ingredients:
| 3/4 | tsp coriander seeds |
| 1/2 | tsp fennel seeds |
| 1/2 | tsp cumin seeds |
| 1/4 | tsp black peppercorns |
| 1/8 | tsp cloves |
| 1/8 | tsp cardamom seeds |
| 1/4 | stick cinnamon |
| 1/4 | tsp turmeric, ground |
| 1/4 | tsp cayenne, ground |
| 4 | tbsp safflower oil |
| 1 | sweet potato, diced |
| 1 | lb firm tofu, diced |
| 3 | green onions, finely chopped |
| 1 | tbsp fresh ginger, grated |
| 2 | cloves garlic, minced |
| 1/2 | cup white wine |
| 1/2 | cup water |
| 1 28 oz. | can whole tomatoes, crushed |
| 1/3 | cup golden raisins, chopped |
| 1 | tbsp natural peanut butter |
| 1 | cup frozen peas |
| 1/3 | cup dried unsweetened coconut, toasted |
Method:
- Toast spices in a hot, dry skillet until fragrant. Grind, then mix with turmeric and cayenne.
- Heat 2 tbsp of oil in a wide non-stick skillet and fry tofu until browned and slightly crispy on outside. Set aside.
- Heat remaining 2 tbsp oil in deep dutch oven, add sweet potatoes, white parts of green onions, ginger and garlic and saute briefly. Add wine and water and about half of the spice mixture (save the other half for the next time you make this dish), cover and cook for 10 minutes, or until sweet potatoes are just tender.
- Add tomatoes (with juice) and peanut butter, and cook until sweet potatoes are very tender.
- Add tofu and peas and cook until heated through. Serve in bowls, topped with green onions and toasted coconut.
