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Country Captain Chicken

country captain chicken in a bowl on rice

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Treat your family to country captain chicken, a Southern dish influenced by Indian curry. Discover the history and origins of the recipe.

Ingredients

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  • 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

  1. 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.
  2. Add the tomatoes, chicken broth, and curry powder to the Dutch oven and stir to blend. Set aside.
  3. Heat the vegetable oil in a large skillet over medium-high heat.
  4. 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.
  5. Use tongs to transfer the chicken to the Dutch oven, coating with the tomato mixture.
  6. 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.