|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 57g||73%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Because of the Madras curry powder in the recipe, you wouldn't think this dish is Southern. But the country captain recipe originated in Georgia, possibly in Savannah, a major port for the spice trade. According to The Encyclopedia of American Food & Drink, Eliza Leslie (a mid-nineteenth century cookbook author) claimed the dish got its name from a British army officer who brought the recipe back from India.
The ingredients in this country captain chicken recipe include raisins, curry, bacon, chopped tomatoes, almonds, and green bell pepper. The recipe calls for a cut-up chicken, but boneless or bone-in chicken thighs or whole legs would be excellent as well. Serve this delicious combination over hot boiled rice.
- 1 broiler chicken (about 3 pounds, cut into parts)
- 4 strips bacon
- 1 teaspoon salt (divided, plus more, as needed, to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 3/4 cup celery (chopped)
- 1/2 cup onion (chopped)
- 1 green bell pepper (chopped)
- 2 cloves garlic (minced)
- 2 cups fresh tomatoes (chopped, or a 14.5-ounce can of diced tomatoes)
- 2 teaspoons Madras curry powder
- 1/2 teaspoon dried thyme leaves
- 1 cup chicken broth (heated, preferably low sodium or unsalted)
- 1/2 cup currants (or raisins)
- 1 tablespoon fresh parsley (chopped)
- 1/2 cup toasted almonds (slivered)
Gather the ingredients.
Add chicken parts to the pan; cook, frequently turning, for about 15 minutes, or until browned on all sides. Sprinkle the chicken with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an ovenproof dish and keep warm.
To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes. Add tomatoes, curry powder, thyme, and 1/2 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer for about 10 minutes.
Place the currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.
Return chicken to the pan; cover and cook for 20 minutes. Add the currants or raisins and chicken broth to the pan; cover and cook for another 10 minutes or until the chicken pieces are fully cooked.
Sprinkle with parsley, crumbled bacon, and toasted almonds.
Serve the chicken with hot cooked rice.