Country Captain Chicken
Submitted by cbtx60
Country Captain Chicken: a classic Southern curried chicken dish with tomatoes, raisins, coconut, and almonds served over rice. Flour-dredged and pan-fried, then simmered in curry sauce.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minCountry Captain is one of those old Southern recipes with roots that stretch back to the spice trade, a curried chicken dish that’s been a staple in Georgia and the Lowcountry for generations. The story goes that a sea captain brought the recipe from India through the port of Savannah, and it stuck.
The chicken gets dredged in seasoned flour and browned in oil until the skin is crisp and golden. That browning isn’t just for looks. It builds a fond in the pan that carries into the curry sauce and adds depth you’d never get from just simmering raw chicken.
The sauce comes together in a separate pot with sauteed Vidalia onion, red pepper, and garlic, then gets boosted with tomatoes, chicken broth, and a generous two tablespoons of curry powder. Pour it over the browned chicken and simmer just 15 minutes. The coconut and sultana raisins go in for the last 5 minutes, adding sweetness and tropical richness that balance the curry heat.
Slivered almonds and fresh parsley scattered on top before serving give every plate crunch and color.
Pro Tips
- Brown the chicken in batches if needed. Crowding the pan steams instead of searing
- Use Vidalia or another sweet onion as called for. Regular yellow onion will be too sharp against the curry
- Simmer gently with the lid slightly ajar. A hard boil toughens the chicken
- Serve over plain boiled rice to soak up the sauce
Variations
- Toast the coconut and almonds in a dry skillet before garnishing for deeper flavor
- Add a tablespoon of mango chutney to the sauce for a fruity, tangy twist
- Use boneless thighs for faster cooking and easier eating
Ingredients
Directions
Melt butter in skillet large enough to hold chicken in one layer.
Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl.
Roll chicken in flour mixture, cook in hot oil until nicely browned.
Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables.
Bring to boil over medium heat.
Pour over chicken and simmer for 15 minutes.
Stir in coconut and raisins; simmer for 5 minutes longer.
Test chicken for doneness, check seasoning.
Arrange chicken in serving bowl.
Garnish with almonds and parsley. Serve with boiled rice.
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