Ingredients
Serves 4
1 chicken cut into pieces
2 large onions
½ to ¾tsp chilli powder (to taste)
½tsp turmeric
chicken stock (a cube is OK)
Method
Slice one onion thinly and fry until brown. This is important as it gives the dish its particular flavour.
Add turmeric and chilli and fry for a further three minutes.
Add chicken and fry until pieces stiffen, about five to seven minutes.
Add sufficient stock to just cover chicken pieces and cook until tender. This dish does not require a lot of gravy.
Finely slice the other onion and fry until crisp and brown. Sprinkle over before serving.
An excellent accompaniment to this dish is potato sticks/game chips to add a little crunch. Also goes well with parathas or puris.
(Legend has it the "captain" was a sea captain with the East India Company. Both he and the recipe seem to have travelled far, as I have discovered it in Burma and South Carolina.)