Country captain chicken is a delicious combination of chicken, tomatoes, and aromatic vegetables flavored with warm and spicy Indian curry powder, raisins, and coconut. I use chicken thighs in this version. The chicken pieces are lightly dredged in seasoned flour, fried, then simmered to perfection with the vegetables and seasonings. Serve the dish with hot cooked rice for a satisfying everyday dinner.
Country captain chicken is considered a Southern dish, and might have originated in Savannah, a major shipping port for the spice trade.
Eliza Leslie, a Philadelphia cook, includes a recipe for the dish in her 1857 cookbook, “Miss Leslie’s New Cookery Book” She suggests that the term “country captain” refers to a captain of native Indian troops (sepoy) “in the pay of England,” , hinting at the dish’s potential introduction at English tables. Miss Leslie’s recipe calls for fried cut-up chicken, onions, curry powder or turmeric, butter, and finely grated coconut, served with boiled rice. There’s a similar recipe in Mary Randolph’s 1824 cookbook, “The Virginia Housewife,” called “To Make a Dish of Curry After the East Indian Manner.”
What to Serve With Country Captain
- Soft homemade or purchased naan bread is an excellent choice.
- Mango chutney can add a sweet and tangy flavor to the chicken.
- For vegetables, sautéed spinach, roasted root vegetables, or steamed peas would go well with the curry flavors.
- A simple green salad with a light vinaigrette can provide a refreshing contrast.
- Cucumber raita made with sliced cucumber, mint, and yogurt can add a cooling element, contrasting nicely with the warmth of the curry.
Recipe Variations
- For extra heat, use a spicy curry powder or add a dash of cayenne pepper.
- Chicken is traditional, but it can be made with turkey, tofu, even shrimp.
- While rice is the typical starch, you cand try serving it with quinoa, couscous, or potatoes.
- Instead of toasted almonds and cilantro, garnish the dish with parsley, sliced green onions, or a sprinkle of toasted coconut.
- finish the dish with a squeeze of lemon or lime juice.
Country Captain Chicken
Treat your family to country captain chicken, a Southern dish influenced by Indian curry. Discover the history and origins of the recipe.
- Prep Time: 15
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Cuisine: Southern
Ingredients
- 3 tablespoons unsalted butter
- 1 medium carrot, diced
- 1 medium onion, chopped
- 1 small bell pepper, chopped
- 2 cloves garlic, minced
- 1/3 cup flour
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 3 pounds chicken thighs, with bone and skin, about 6 thighs
- 2 tablespoons vegetable oil
- 1 14.5-ounce can diced tomatoes
- 1 cups chicken broth, preferably low sodium
- 2 to 3 teaspoons Madras curry powder, or to taste
- 1/4 cup dried shredded coconut
- 1/4 cup golden raisins or currants
- Slivered almonds, toasted, for garnish
- Chopped cilantro or parsley, for garnish
Instructions
- Melt the butter in a Dutch oven over medium heat. Add the diced carrot, chopped onion, and bell pepper. Cook for 4 to 5 minutes until the onion is translucent, then add the garlic and cook for 1 minute longer.
- Add the tomatoes, chicken broth, and curry powder to the Dutch oven and stir to blend. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Combine the flour, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper in a bowl. Dredge the chicken thighs in the flour mixture and cook in the hot oil, skin-side down, until browned, 4 to 5 minutes on each side.
- Use tongs to transfer the chicken to the Dutch oven, coating with the tomato mixture.
- Bring the stew to a simmer over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the coconut and raisins and cook for 5 minutes longer. Taste and adjust the seasonings.
