Country Captain (chicken)

This fall, we welcomed Kedar Singh into our family when he married our daughter, Faith. Kedar and his brother (who also lives here) are from southern India, home of one of my favorite cuisines! I’m sure that the “Indian” food I’ve enjoyed is merely an Americanized imitation of his mother’s cooking. I hope to learn more about preparation and serving of Indian dishes, but until then, I will use the best curry powder I can find!

A few weeks ago, we invited Faith and Kedar and Vamsi over to our house for dinner. We served a dish of Country Captain, a curry flavored stew of tomatoes and chicken, served with rice. Apparently the stew got its name from the British sea captains and military officers who lived in colonial India. During the meal, I mentioned this and learned how poorly modern Indians think of the British and the whole colonial experience! (something like the early American colonists.) But they liked the stew.

(Note: I first saw this recipe in the Family Circle Cookbook, Volume 1.)

Country Captain

(Makes 8 servings – more or less)

4 # chicken: I usually use all white meat, but you could use a couple of whole chickens
1/4 cup flour
2 teaspoons salt
1/2 teaspoon pepper
3 T olive oil
1 large onion, chopped
1 large green pepper, chopped
1 large clove garlic, crushed
1 T curry powder
1 can (1 pound) chopped tomatoes
1/2 cup raisins
hot cooked rice

Dredge chicken with flour. (Actually, I usually skip this.) Season with salt and pepper. Brown pieces (don’t crowd the meat!) in oil in Dutch oven. Remove chicken, keep warm. Add onion, pepper, garlic, and curry powder. Salute until soft. Add tomatoes and chicken, cover and simmer 1 hour. Serve with rice.

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