As I mentioned at the beginning of this article, quick and easy is the order of the day here. This recipe even has a cooked chicken in the ingredients! Steamed, roasted or barbecued chicken is fine to use.

The following quantities will serve four.
Preparation time: 10 minutes
Cooking time: 10 minutes

• 1 cooked chicken
• 1 tablespoon of butter
• 1 tablespoon of cooking oil
• 2 onions, chopped finely
• 1 clove of garlic, crushed
• 2 large green chillies, de-seeded and finely chopped
• 1cm piece ginger, peeled and grated
• a generous pinch of ground turmeric
• 1 cup of chicken or vegetable stock

Remove the meat from the chicken and cut into bite size pieces. Add the butter and oil to a frypan and place over a medium heat. Pop the onion into the pan and allow to sauté for a few minutes before adding the garlic (adding the onion a few minutes before the garlic stops the garlic from burning and becoming bitter).

Continue to cook the onion and garlic until the onion is tender. Add the chillies, ginger, turmeric and chicken pieces to the pan and stir gently to combine. Sauté for a few minutes before adding the stock. Bring to the boil, reduce the heat to a simmer and continue to cook for about five minutes.

I like to serve Country Captain with lightly toasted chapattis, but fresh bread is good, too.

Hint: To make preparing this recipe even faster, you could use the Gourmet Magic tubes of garlic and ginger found in most supermarkets.