📝 About This Recipe
A true Southern classic with deep roots in the spice trade, this Country Captain Chicken Bake marries tender poultry with a fragrant, curry-infused tomato sauce. This dish is a beautiful fusion of Lowcountry tradition and vibrant Indian spices, featuring golden raisins for sweetness and toasted almonds for a satisfying crunch. It is a soul-warming, one-pan masterpiece that has graced the tables of Southern hostesses and presidents alike for generations.
🥗 Ingredients
The Chicken
- 2 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup All-purpose Flour (for dredging)
- 2 tablespoons Vegetable Oil (or clarified butter)
The Aromatic Base
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 2 stalks Celery (thinly sliced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
The Spiced Sauce
- 1.5 tablespoons Curry Powder (use a high-quality Madras blend)
- 1 teaspoon Dried Thyme
- 28 ounces Crushed Tomatoes (canned, high-quality)
- 1/2 cup Chicken Stock (low sodium)
- 1/2 cup Golden Raisins (for a burst of sweetness)
Finishing & Garnish
- 1/3 cup Slivered Almonds (toasted until golden)
- 1/4 cup Fresh Parsley (chopped)
- 3 cups Cooked White Rice (for serving)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels; moisture is the enemy of a good sear.
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2
Season the chicken generously with salt and pepper. Lightly dredge each piece in flour, shaking off any excess.
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3
In a large oven-proof skillet or Dutch oven, heat the oil over medium-high heat. Brown the chicken skin-side down first for 5-6 minutes until golden and crisp. Flip and sear for another 3 minutes, then remove to a plate (chicken will not be fully cooked).
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4
Drain all but 2 tablespoons of fat from the pan. Add the onion, bell pepper, and celery. Sauté for 5 minutes until the vegetables begin to soften.
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5
Stir in the garlic and ginger, cooking for just 60 seconds until fragrant.
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6
Add the curry powder and dried thyme. Toast the spices in the pan for 1-2 minutes; this 'blooming' process unlocks the essential oils for a deeper flavor.
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7
Pour in the crushed tomatoes, chicken stock, and golden raisins. Stir well, scraping the bottom of the pan to release any flavorful browned bits (fond).
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8
Bring the sauce to a gentle simmer. Taste and add more salt if necessary.
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9
Nestle the browned chicken pieces back into the sauce, keeping the crispy skin above the liquid line if possible.
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10
Transfer the skillet to the preheated oven. Bake uncovered for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened.
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11
While the chicken bakes, toast the slivered almonds in a dry pan over medium heat for 3-4 minutes until fragrant and brown.
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12
Remove the pan from the oven. Let it rest for 5 minutes to allow the juices to redistribute.
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13
Garnish liberally with the toasted almonds and fresh parsley before serving over a bed of fluffy white rice.
💡 Chef's Tips
For the best flavor, use a 'Sweet' or 'Madras' curry powder rather than a spicy one to maintain the dish's traditional balance. If you prefer a thicker sauce, you can stir in a small cornstarch slurry in the final 10 minutes of baking. Always toast your almonds fresh; the oils in pre-toasted nuts can turn rancid and lose their crunch. If using chicken breasts, reduce the baking time by 10 minutes to prevent the meat from drying out. This dish actually tastes better the next day as the spices meld, making it an excellent make-ahead meal.
🍽️ Serving Suggestions
Serve over buttery Basmati or long-grain white rice to soak up the aromatic tomato sauce. A side of warm, crusty French bread is perfect for cleaning the plate. Pair with a crisp, cold Riesling or a light Pilsner to cut through the warm curry spices. A simple green salad with a bright lemon vinaigrette provides a refreshing contrast to the rich bake. Add a dollop of mango chutney on the side for an extra layer of authentic Anglo-Indian flair.