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
Scale
- 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.
Find it online: https://classic-recipes.com/country-captain-chicken/