Country Captain originated in India but has been served in the South since the earliest American colonies were founded. It was a favorite dish of General Patton and is included in the Army's Meals Ready to Eat in honor of the general. This recipe has been in my family for generations. —Sarah Ellen McKenney, Taylors, South Carolina
- 2 pounds bone-in chicken thighs
- 1 pound bone-in chicken breast halves
- 1/4 cup all-purpose flour
- 1-1/4 teaspoons salt, divided
- 1/2 teaspoon pepper
- 3 tablespoons canola oil
- 2 medium onions, finely chopped
- 2 medium green peppers, finely chopped
- 1 garlic clove, minced
- 2 teaspoons curry powder
- 1 can (28 ounces) diced tomatoes, undrained
- 1/4 cup dried currants or raisins
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon dried thyme
- Hot cooked rice
- 1/4 cup slivered almonds, toasted
- Additional minced fresh parsley, optional
- Preheat oven to 350°. Place chicken in a large bowl. Mix flour, 1 teaspoon salt and pepper; sprinkle over chicken and toss to coat. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
- Add onions, peppers and garlic to drippings; cook and stir over low heat until tender. Increase heat to medium-high. Add curry powder; cook and stir 1 minute longer. Stir in tomatoes, currants, parsley, thyme and remaining salt. Bring to a boil. Return chicken to pan.
- Bake, covered, 35-45 minutes or until chicken is tender. Skim fat. Serve chicken and sauce over rice; sprinkle with almonds and, if desired, additional parsley. Yield: 4 servings.
Originally published as Country Captain Chicken in Taste of Home Recipes Across America 2013, p117
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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