Country Captain Chicken Curry

Anglo-Indian country captain chicken
Country captain chicken curry.

Frances Sutherland/EyeEm/Getty Images

  • Total: 65 mins
  • Prep: 35 mins
  • Cook: 30 mins
  • Total: 65 mins
  • Yield: 2 pounds (4 servings)
Nutritional Guidelines (per serving)
682 Calories
35g Fat
20g Carbs
70g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 pounds (4 servings)
Amount per serving
Calories 682
% Daily Value*
Total Fat 35g 44%
Saturated Fat 10g 48%
Cholesterol 209mg 70%
Sodium 471mg 20%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Protein 70g
Calcium 101mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This popular and easy to prepare Chicken dish has its origins in the British Raj in India. Why the strange name? In the 1800s, British trade ships in India were called 'Country Ships,' and their Captains were known as 'Country Captains'. Country captain chicken was a popular dish at their tables and got its name through this association! Whatever the name, this is one easy and tasty dish to prepare.

Country captain chicken curry can be as hot or mild as you like it...simply adjust the number of green chilies you add. Crushing the green chilies makes the curry even hotter than when you just add them whole or chop them. Country captain chicken curry freezes week so we always make a double batch and freeze some for another meal a couple of days later. When you are ready to eat, just reheat and garnish with freshly chopped coriander and you're ready to go! Add a crunchy green salad and it's a perfect well-rounded meal.​


  • 2 lbs./1 kg chicken on the bone (cut into 3" pieces)
  • 1 tbsp. garlic paste
  • 1 tsp. ginger paste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. red chili powder
  • Juice of 1 lime
  • Salt (to taste)
  • 5 tbsp. sunflower/canola/vegetable cooking oil
  • 3 large onions sliced thinly
  • 2 fresh green chilies
  • 1/2 cup unsalted chicken broth/stock
  • 1/4 cup chopped fresh coriander (to garnish)

Steps to Make It

  1. Put the chicken, garlic and ginger pastes, turmeric, pepper and chili powders, lime juice and salt to taste, in a bowl. Mix well so the chicken is nicely coated. Keep aside for at least 30 minutes to marinate. The longer you marinate the better. We usually do it the night before and cover the bowl with cling wrap and refrigerate, however, this is not mandatory.​

  2. Heat 3 tbsp. of the sunflower/ canola/ vegetable cooking oil in a deep, heavy-bottomed pan on medium heat. When hot, add the sliced onions and fry till they are a pale golden brown in color. Take half of the fried onions out of the oil with a slotted spoon and put onto kitchen paper towel and keep aside for later use.

  3. To the other half or the onions, add the remaining 2 tbsp. of your sunflower/canola/vegetable cooking oil, the green chilies and the marinated chicken and fry till the chicken is browned or golden. Stir/ turn frequently to prevent the chicken from burning and sticking to the bottom of the pan.

  4. Once browned, add the chicken broth/ stock, simmer the heat, cover and cook till the chicken is tender. Remove the cover from the pan and dry most of the liquid/gravy off.

  5. When the gravy has mostly evaporated, turn off the heat. Garnish with the remaining, reserved fried onions, chopped coriander and serve.

  6. Country captain chicken tastes delicious with hot, freshly made Chapatis or plain boiled Basmati rice and a green salad.