Country Captain, a tomato based chicken curry

Country captain, is primarily tomato based chicken curry. I first learned of it while watching "Throw down with Bobby Flay". I don't really remember what they did but as always my "Food Bible" The Joy of  Cooking had a recipe for it. The recipe below is my adaptation of the "Joy of Cooking" recipe

Curries, as long as you have curry powder, are more about using what you have versus spending a bunch of money to make the the ingredients match perfectly. I have never made the recipe below complete. If I have the chicken, peppers, onions, tomatoes, and curry powder its always a go. 

Here it is:
1 lb boneless skinless chicken thighs
2/3 cup flour
3 tblpns oil (canola)
1 tblspn butter

1 large yellow onion chopped
1 green pepper chopped

stir in
1 tblspn curry powder
1tspn ginger
1/2 tspn cinnamon
1/4 tspn ground cloves
1/4 tspn fresh grated or ground nutmeg

 Add:
14-16oz tomatoes
1 cup chicken stock
3 tblspns lemon juice or white wine
1 tblspn brown sugar
2-3 cloves garlic minced
1/2 tspn dried thyme
1/2 tspn salt
1/4 tspn black pepper
optional 2/3 cups currants or raisins

heat a 12-14" skillet on high

salt and pepper chicken and place in zip lock bag day of cooking
add 2/3 cup flour to zip lock bag and shake making sure to open chicken thighs

add canola oil and butter to skillet you want just enough to cover the bottom of the skillet heat till browning just begins then remove, with a shake, chicken from bag and brown on both sides until crusty brown at least 5minutes per side. 

(Be prepared to add the chicken quickly when butter begins to brown)

When brown remove chicken to plate and add green peppers and onions saute until brown on the edges about 5 minutes depending on size of veggies.

stir in the
curry, ginger, cinnamon, ground cloves, ground nutmeg and cook 1 minute

then add
tomatoes, chicken stock, lemon juice/wine, brown sugar, garlic, thyme, salt, black pepper
(optional) 2/3 cups currants or raisins
bring to a simmer
add the chicken
bring to a simmer and simmer up to 30 minutes until chicken is cooked throughout

add more water or a slurry to get desired thickness of sauce

serve over white rice

BEEF STROGANOFF, No sour cream

I do not enjoy sour cream and during a conversation with my grandmommie Esther moore she said just replace sour cream in recipes with yogurt. So here it is Beef Stroganoff minus the sour cream from the stonyfield website i would assume.  

BEEF STROGANOFF

1 lb boneless beef top loin steak, sirloin tip etc
1 tablespoon olive oil
1 large yellow onion, thin sliced
1 cup mushroom, sliced
1 teaspoon paprika
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup beef broth
2 tablespoons Dijon mustard
1 cup plain stonyfield farm low-fat yogurt

Directions:
1 Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, sauté until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt.

2 Serve over egg noodles.

CHANGES FROM ORIGINAL RECIPE
OMIT 1/2 TSP TARRAGON
CHANGE ONION TO ONE LARGE YELLOW ONION
CHANGE MUSHROOMS TO 1 CUP OR 8OZ
CHANGE PAPRIKA TO 1 TSP