A beloved Southern classic with Anglo-Indian roots. Tender chicken simmers in a mild, fragrant curry sauce with tomatoes, bell peppers, and sweet currants, creating a uniquely comforting and flavorful stew.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A crisp, refreshing mix of romaine, juicy tomatoes, cool cucumber, and crunchy croutons, all tossed in a creamy ranch dressing. The perfect simple salad to accompany any main course.
About Country Captain Chicken, Steamed Basmati Rice and Side Salad
Aromatic Country Captain chicken, perfectly spiced with fluffy rice. A protein-packed, soul-satisfying dinner that's delicious!
This southern dish is perfect for dinner. With 1182 calories and 72.81g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp turmeric powder
1 tsp dried thyme
14.5 oz diced tomatoes (canned, undrained)
1 cup chicken broth (low-sodium)
0.25 cup currants (or raisins)
0.25 cup slivered almonds (toasted, for garnish)
2 tbsp fresh parsley (chopped, for garnish)
Instructions
1
Prepare and Dredge the Chicken
Pat the chicken thighs completely dry with paper towels. This is crucial for achieving crispy skin.
In a shallow dish or bowl, whisk together the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Dredge each chicken thigh in the seasoned flour, ensuring it's lightly coated on all sides. Shake off any excess flour.
2
Brown the Chicken
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Carefully place the chicken thighs skin-side down in the hot oil. Do not overcrowd the pot; work in batches if necessary.
Sear for 5-7 minutes per side without moving them, until the skin is deeply golden brown and crisp. The chicken will not be cooked through at this point.
Remove the browned chicken from the pot and set it aside on a plate.
3
Build the Aromatic Base
Reduce the heat to medium. If there is excessive fat in the pot, pour off all but 2 tablespoons.
Add the chopped onion and green bell pepper to the pot. Sauté for 6-8 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the curry powder, turmeric powder, and dried thyme. Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavor.
4
Simmer the Stew
Pour in the chicken broth to deglaze the pot, scraping up any flavorful browned bits (fond) from the bottom with a wooden spoon.
Stir in the undrained diced tomatoes and the remaining 1/4 teaspoon of salt. Bring the mixture to a gentle simmer.
Return the browned chicken thighs to the pot, nestling them into the sauce. The skin side should be facing up if possible.
Reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the chicken is tender and cooked through to an internal temperature of 165°F (74°C).
5
Finish and Serve
Uncover the pot and stir in the currants. Let them plump up in the sauce for about 5 minutes.
Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Serve the Country Captain Chicken hot, spooned over fluffy white rice.
Garnish generously with toasted slivered almonds and chopped fresh parsley just before serving.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 large head Romaine Lettuce (Washed, dried, and chopped)
1 cup Cherry Tomatoes (Halved)
1 medium Cucumber (Peeled and sliced)
1 medium Carrot (Shredded)
0.25 small Red Onion (Thinly sliced)
1 cup Croutons (Use your favorite store-bought or homemade)
0.5 cup Ranch Dressing (Or more, to taste)
Instructions
1
Prepare the Vegetables (10 minutes)
Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
Add all prepared vegetables to the bowl with the lettuce.
2
Combine the Salad Base (2 minutes)
Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3
Dress and Serve (3 minutes)
Just before you are ready to serve, add the croutons to the salad bowl.
Drizzle the ranch dressing over the salad.
Toss gently until all ingredients are lightly and evenly coated.
Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.
