COUNTRY CAPTAIN ( EAST INDIA CHICKEN CURRY)
The original recipes comes from an old edition of Joy of Cooking. Over the years I've modified the recipe using only white meat and updating the cooking method. Serve over steamed white or brown rice. This is a recipe that can easily be adjusted to serve two! UPDATE 8/30/07: I've made some further adjustments to this recipe to give it more depth and 'kick it up a notch'. If using the Hot Madras Curry Powder suggest that you taste test after addition of the first teaspoon.
Provided by Galley Wench
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
- Salt & pepper the chicken breast coat them in the flour or bread crumbs.
- Heat oil in frying pan or dutch oven and saute chicken to a golden brown.
- Remove, drain and place in a casserole.
- Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes.
- Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and jalapeno;cook, stirring, until lightly browned and fragrant, about 1 minute.
- Add tomatoes and simmer until the pan is deglazed.
- Pour sauce over the chicken and bake at 350 degrees for about 35-40 minutes or until chicken breast are tender. (I usually cover for the first 15 minutes and then uncover.).
- During the last 5 minutes of cooking add the currants.
- Serve over steamed rice garnished with toasted slivered almonds.
Nutrition Facts : Calories 570, Fat 31.1, SaturatedFat 6.1, Cholesterol 92.8, Sodium 1107.8, Carbohydrate 38.8, Fiber 6.2, Sugar 15.9, Protein 36.2
LEE BROS. COUNTRY CAPTAIN
Steps:
- Preheat the oven to 350 degrees F.
- Pour the broth into a small saucepan and bring to a boil over high heat. Put the currants in a small bowl and pour enough broth over them to cover. Set aside. In another small bowl, combine the curry powder, garam masala, salt, and black pepper and reserve.
- Scatter the bacon in a 4 to 6 quart enameled cast-iron pot or Dutch oven over medium-high heat. Stir the pieces around occasionally until the bacon is firm and just golden brown, about 5 minutes. With the slotted spoon, transfer the bacon to a small bowl and reserve.
- Pour off all but 2 tablespoons of fat from the pot, reserving the excess fat in a small bowl. Brown the chicken thighs in batches over medium-high heat, taking care not to crowd them in the pot, until they are golden brown, about 5 minutes per side. Add the reserved bacon fat, 1 teaspoon at a time, if the pot becomes too dry. Remove the chicken and reserve in a medium bowl.
- Add 2 teaspoons reserved bacon fat to the pot (if there is none left, use 2 teaspoons canola or vegetable oil). Add the chile and toast the chile in the fat, about 30 seconds per side, until very fragrant.
- Add the carrots, bell peppers, onions, and garlic and cook until slightly softened, about 6 minutes. Add the tomatoes, spice mixture, ginger, and the currants and their broth. Reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes.
- Nest the chicken thighs gently in the vegetable sauce so that the skin side faces up and is above the surface of the gravy. Tent the pot loosely with foil and transfer to the middle rack of the oven. Bake until the country captain resembles a roiling stew around the chicken thighs, about 20 minutes. Remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 minutes more.
- Remove from the oven, skim any excess fat from the surface, and season to taste with salt and pepper. Discard the chile. With tongs, transfer 3 thighs to each of 4 wide, deep bowls filled with 1 cup hot white rice. Spoon the sauce over the chicken and the rice and garnish with the reserved bacon, almonds, and parsley.
COUNTRY CAPTAIN CHICKEN
I found this recipe to be one of the best for Country Captain. I love the taste of the currants mixed with the garlic and stewed tomatoes. I've been making this for some time now, but didn't realize it's like chili . . . every region has a little twist or has a favorite dish that Mom used to make, especially in the South. Enjoy.
Provided by Hungarian Gypsy
Categories Curries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into 8 pieces.
- Wash pieces and pat dry.
- Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
- Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
- Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
- Stir over low heat to loosen the browned particles.
- Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
- Cover and cook slowly until tender, 20 to 30 minutes.
- Stir the currants into the sauce and serve accompanied by almonds.
COUNTRY CAPTAIN CHICKEN
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
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts :
SAUCY COUNTRY CAPTAIN CHICKEN
A tomato based chicken stew. Serve with rice for an easy, healthy meal. It's really delicious and almost hard to stop eating! Because my father wouldn't eat this, it was served only when he was out of town. I've updated it with fresh mushrooms, in lieu of canned, better curry mixes, and serve it with basmati or jasmine brown rice. Add zucchini, broccoli or cauliflower for added health. Hope you enjoy it as much as I have over the years. It's one of my comfort foods.
Provided by Kirby
Categories Stew
Time 1h15m
Yield 1 medium stew pot, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Flour and brown chicken in pot. (Remove skins before hand if you prefer.).
- Remove chicken and set aside on a platter.
- Sautee garlic, onion and mushrooms in same pot until onion is translucent. No need to add more oil.
- Add spices, then wet ingredients, then browned chicken.
- Simmer 45 minutes, or until chicken is completely cooked through.
- Per your preference, serve chicken whole over rice, or remove meat from bones, and add back into stew.
- Cooking with the bones in adds a lot of flavor.
Nutrition Facts : Calories 564.9, Fat 40.2, SaturatedFat 10.7, Cholesterol 162.6, Sodium 747.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 40.4
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