Country Captain Chicken
This is not a family recipe, but one I was introduced to while testing recipes as an apprentice for Nathalie Dupree. Country Captain is said to have taken its name from a British army officer who brought the recipe back from India. Curry powder is actually quite common in Southern cooking due to the seaports of Charleston and Savannah. The term describes any of a number of Indian spice blends from mild to fiery that typically contain, among other spices, ground coriander, nutmeg, ginger, cumin, pepper, and chiles. Commercial curry powder comes in two types: standard, which is a golden color and mild, and Madras, which is red and spicy hot.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Season the chicken with salt and pepper. Combine the flour, paprika, and cayenne in a shallow bowl, and season with salt and pepper. Turn the chicken pieces in the flour mixture until coated. Shake off the excess flour. Set aside.
Step 2
Line a plate with paper towels. To prepare the chicken, in a large skillet, heat the butter and oil over medium-high heat until sizzling. Without crowding the skillet, cook the chicken, in batches, if necessary, until a rich, golden brown on both sides, about 3 minutes per side. Remove the chicken pieces to the prepared plate to drain.
Step 3
Decrease the heat to medium-low, and allow the fat to cool a little. Add the onion, green and red bell peppers, and garlic to the pan and stir until soft, but not browned, 3 to 5 minutes. Add the curry powder, cumin, turmeric, cinnamon, tomatoes with juice, and raisins. Season with salt and pepper.
Step 4
Return the chicken to the pan, cover, and cook over low heat for 25 to 30 minutes, or until the chicken is tender and the juices run clear when pierced with a knife. Remove the chicken pieces to a shallow bowl or platter with a lip. Tent the chicken with aluminum foil to keep warm.
Step 5
To finish the sauce, increase the heat to high and reduce the liquid until thickened, stirring frequently, 5 to 7 minutes. Taste and adjust for seasoning with salt and pepper.
Step 6
To serve, spoon the sauce over the chicken and top with the toasted almonds and chopped parsley. Accompany with rice pilaf.
variation
Step 7
You can make this recipe with boneless, skinless breasts instead of bone-in pieces. Simmer the breasts as directed on top of the stove along with the other ingredients, but just until the juices run clear, only 8 to 10 additional minutes. Remove the breasts to a warm plate and cover with aluminum foil. Let the sauce continue to simmer until the vegetables are tender and the sauce is thick enough to coat a spoon. Return the breasts to the sauce and finish as directed.
