Description
Country Captain Chicken is a Southern classic with Indian and British colonial influences. It features tender chicken simmered in a spiced tomato-based curry sauce with onions, peppers, and raisins, served over rice and topped with toasted almonds for a sweet-savory balance.
Ingredients
- 3–4 lbs bone-in chicken pieces (thighs or whole cut-up chicken)
- 1/2 cup all-purpose flour
- Salt and black pepper, to taste
- 3 tbsp vegetable oil or butter
- 1 large yellow onion, sliced
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 2 tbsp curry powder
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 2 bay leaves
- 1/2 cup golden raisins
- 1/4 cup toasted sliced almonds
- Fresh parsley, for garnish (optional)
- Cooked white rice, for serving
Instructions
- Season chicken with salt and pepper; dredge lightly in flour.
- Heat oil in a large skillet or Dutch oven; brown chicken pieces on all sides. Remove and set aside.
- In the same pan, sauté onion and bell pepper until softened. Stir in garlic and curry powder until fragrant.
- Add diced tomatoes, chicken broth, and bay leaves. Mix well.
- Return chicken to pan, cover, and simmer on low for 45 minutes, until chicken is tender and cooked through.
- Stir in raisins during the last 10 minutes of cooking.
- Serve over rice, topped with toasted almonds and parsley if desired.
Notes
- For quicker prep, use boneless chicken thighs or breasts and reduce cooking time.
- Toasting almonds enhances their flavor—don’t skip this step if using nuts.
- The sauce tastes even better the next day, making it a great make-ahead dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Southern, Indian-influenced
Nutrition
- Serving Size: 1 portion with rice
- Calories: 520
- Sugar: 12g
- Sodium: 640mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg
