📝 About This Recipe
A storied jewel of Anglo-Indian fusion, Country Captain Chicken is a fragrant, slow-simmered stew that traveled from the spice ports of India to the coastal kitchens of the American South. This dish marries tender chicken with a vibrant tomato-based sauce infused with aromatic curry powder, sweet currants, and crunchy almonds. It is a sophisticated dance of sweet, savory, and spicy notes that perfectly encapsulates the historical exchange between the East India Company and Southern hospitality.
🥗 Ingredients
The Chicken
- 3 pounds Chicken thighs (bone-in, skin-on for maximum flavor)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt and black pepper (each, plus more to taste)
- 2 tablespoons Vegetable oil (for searing)
The Aromatics & Sauce
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (seeded and diced)
- 2 pieces Celery stalks (finely sliced)
- 3 large Garlic cloves (minced)
- 1 tablespoon Fresh ginger (peeled and grated)
- 1.5 tablespoons Madras curry powder (use a high-quality blend)
- 1 teaspoon Dried thyme
- 28 ounces Crushed tomatoes (canned, high quality)
- 1/2 cup Dried currants (or raisins if unavailable)
- 1/2 cup Chicken stock (low sodium)
The Finishing Touches
- 1/2 cup Slivered almonds (toasted until golden)
- 1/4 cup Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels to ensure a crisp sear.
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2
In a shallow bowl, whisk together the flour, salt, and black pepper. Dredge each piece of chicken in the flour, shaking off the excess.
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3
In a large, oven-safe Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the chicken skin-side down for 5-7 minutes until golden brown and crispy. Flip and sear for 3 minutes on the other side. Remove chicken to a plate and set aside.
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4
Reduce the heat to medium. In the same pot with the chicken drippings, add the onion, bell pepper, and celery. Sauté for 6-8 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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6
Add the curry powder and dried thyme. Toast the spices with the vegetables for 1 minute to wake up the essential oils.
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7
Pour in the crushed tomatoes, chicken stock, and dried currants. Stir well, scraping the bottom of the pot to release any flavorful browned bits (fond).
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8
Nestle the seared chicken thighs back into the sauce, skin-side up. Ensure the skin remains above the liquid line to keep it from getting soggy.
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9
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Bake for 30 minutes.
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10
Remove the lid and bake for an additional 10-15 minutes. This allows the sauce to thicken slightly and the chicken skin to re-crisp.
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11
While the chicken finishes, toast the slivered almonds in a dry pan over medium heat for 3-5 minutes until fragrant and golden.
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12
Remove the pot from the oven. Taste the sauce and adjust seasoning with more salt or pepper if needed. Sprinkle the toasted almonds and fresh parsley over the top before serving.
💡 Chef's Tips
For the best flavor, use a 'Madras' style curry powder which offers a more authentic Anglo-Indian heat profile. If the sauce feels too acidic from the tomatoes, add a teaspoon of brown sugar to balance the flavors. Always toast your almonds fresh; the oils in the nuts provide a crucial aromatic crunch that pre-toasted nuts lack. You can substitute bone-in breasts, but reduce the oven time by 10 minutes to prevent the white meat from drying out. This dish actually tastes better the next day as the spices have more time to meld, making it a perfect make-ahead meal.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Basmati rice to soak up the aromatic tomato gravy. Pair with a side of warm garlic naan or crusty French bread for an extra textural element. A dollop of mango chutney on the side adds a traditional sweet-and-sour punch. Serve with a crisp, cold Riesling or a light Pale Ale to cut through the warm spices. A simple cucumber and red onion salad with lemon juice provides a refreshing contrast to the rich stew.