📝 About This Recipe
This exquisite dish is a cornerstone of Anglo-Indian fusion, tracing its roots back to the bustling ports of the British Raj. It marries tender chicken with a fragrant, mildly spiced gravy enriched by the sweetness of currants and the crunch of toasted almonds. Unlike traditional Indian curries, this version features a unique 'British' finish that is savory, slightly fruity, and comforting, making it a timeless masterpiece of cross-cultural culinary history.
🥗 Ingredients
The Protein
- 2 lbs Chicken thighs (boneless, skinless, cut into 1.5-inch chunks)
- 1/4 cup All-purpose flour (for dredging)
- 1 teaspoon Salt and cracked black pepper (or to taste)
The Aromatics & Spices
- 3 tablespoons Ghee or unsalted butter (for frying)
- 2 medium Yellow onions (finely diced)
- 1 large Bell pepper (green or red, diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated into a paste)
- 2 tablespoons Madras curry powder (a high-quality mild or medium blend)
- 1 teaspoon Dried thyme (a nod to British herb gardens)
The Sauce Base
- 14.5 oz Crushed tomatoes (one standard can)
- 1 cup Chicken stock (low sodium)
- 1/3 cup Zante currants (or golden raisins)
The Garnish
- 1/2 cup Slivered almonds (toasted until golden)
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
In a shallow bowl, whisk together the flour, salt, and black pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.
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2
Heat 2 tablespoons of ghee in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
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3
Brown the chicken in batches, being careful not to crowd the pan. Cook for about 3-4 minutes per side until golden brown, then remove to a plate and set aside.
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4
Lower the heat to medium and add the remaining tablespoon of ghee. Add the diced onions and bell peppers, sautéing for 6-8 minutes until softened and the onions are just beginning to caramelize.
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5
Stir in the garlic and ginger paste. Cook for 1-2 minutes until fragrant, ensuring the garlic doesn't burn.
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6
Add the curry powder and dried thyme. Stir constantly for 60 seconds to 'toast' the spices, which releases their essential oils and deepens the flavor profile.
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7
Pour in the crushed tomatoes and chicken stock. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan—this is pure flavor!
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8
Add the currants and return the browned chicken (and any juices from the plate) back into the pan. Stir to coat the chicken thoroughly in the sauce.
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9
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a tight-fitting lid.
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10
Simmer for 25-30 minutes, or until the chicken is tender and the sauce has thickened to a rich, glossy consistency.
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11
While the curry simmers, toast the slivered almonds in a dry pan over medium heat for 3-5 minutes until they are fragrant and golden brown.
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12
Taste the sauce and adjust the seasoning with more salt or a pinch of sugar if needed to balance the acidity of the tomatoes.
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13
Remove from heat. Stir in half of the toasted almonds and half of the fresh cilantro.
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14
Transfer to a serving dish and top with the remaining almonds and cilantro for a beautiful, crunchy finish.
💡 Chef's Tips
Don't skip dredging the chicken in flour; it helps thicken the sauce naturally as it simmers. If the sauce becomes too thick, add an extra splash of chicken stock or water to reach your desired consistency. For a more authentic 'Country Captain' flavor, use a Madras-style curry powder which has a distinct turmeric and cumin balance. If you prefer heat, add a finely chopped bird's eye chili along with the garlic and ginger. Make this a day ahead if possible; the flavors develop significantly after a night in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of fluffy Basmati rice or traditional yellow saffron rice. Pair with a side of warm, buttery Naan or a crusty piece of French baguette to soak up the sauce. A dollop of sweet mango chutney on the side perfectly complements the savory spices. Serve with a crisp, cold Lager or a light-bodied Pale Ale to balance the warmth of the curry. A simple cucumber raita or a side of steamed green peas adds a fresh, vibrant contrast.