Country Captain Chicken

Name: Country Captain Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: southern_american
Ingredients: 800 g chicken thighs (bone-in, skin removed, cut into pieces); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 pcs bell pepper (medium, green, diced); 1 tbsp curry powder; 0.5 tsp garam masala; 1 pinch turmeric powder; 1 pinch red chili powder; 400 g tomato (fresh, diced, or one 14.5 oz can crushed tomatoes); 1 cup water; 3 tbsp currants (dried black currants); 3 tbsp almonds (slivered, toasted); 0.5 tsp salt; 1 pinch black pepper; 2 tbsp coriander leaves (fresh, chopped, for garnish)

RATING

4.5/5(87)

TASTE SCORE

8/10

A gently spiced, aromatic chicken stew with tender pieces simmered in a rich tomato-based curry sauce, studded with sweet currants and crunchy toasted almonds. This Lowcountry classic traces its roots to the spice trade routes of Savannah, Georgia — a one-pot wonder that's equal parts comforting and exotic.

PREP

15m

COOK

45m

SERVES

1 CUP

534 cal

SERVINGS

METHOD · 4 STEPS

prep · ~10 min
Season and brown the chicken.
1.Season chicken pieces with salt and black pepper.
2.Heat oil in a large heavy-bottomed pot over medium-high heat.
3.Add chicken pieces in a single layer and brown on all sides (6-8 min).
4.Remove browned chicken to a plate and set aside.
TIPDon't crowd the pot — brown in batches if needed. Good browning builds the foundation of the stew.
saute · ~8 min
Build the aromatic base.
1.In the same pot, add chopped onion and sauté until soft (4-5 min).
2.Add minced garlic and diced green bell pepper; cook until fragrant (2 min).
3.Stir in curry powder, garam masala, turmeric powder, and red chili powder.
4.Cook the spices, stirring constantly, until they bloom (1 min).
TIPStir the spices continuously — they go from fragrant to burnt in seconds. Add a splash of water if they start to stick.
simmer · ~35 min
Simmer the curry.
1.Add diced tomatoes and water to the pot; scrape up any browned bits from the bottom.
2.Return the browned chicken pieces and any accumulated juices to the pot.
3.Stir in the currants and bring everything to a gentle simmer.
4.Cover partially and cook until chicken is tender and sauce has thickened (30-35 min).
TIPInternal temperature of the chicken should reach 165°F (74°C) at the thickest part.
garnish · ~1 min
Finish and serve.
1.Taste the sauce and adjust salt if needed.
2.Scatter toasted slivered almonds and fresh cilantro over the top.
3.Serve hot over steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For deeper flavor, brown the chicken thoroughly in batches to avoid steaming.
2
Bloom the curry powder and garam masala in hot oil for about 1 minute to unlock their full aroma.
3
Use bone-in chicken thighs — they stay moist and add richness to the sauce during simmering.
4
Add a splash of water if the spice paste begins to stick to the pot while sautéing.
5
Stir in the currants early so they plump up and infuse the sauce with subtle sweetness.
6
Toast the slivered almonds in a dry pan until golden for a nutty crunch that contrasts the tender stew.
7
Let the curry rest for 5 minutes after cooking — the flavors meld and the sauce thickens further.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Swap chicken thighs for 800g of thickly sliced cauliflower or chickpeas, and use vegetable broth instead of water. Simmer for 20 minutes — it's a hearty, plant-based version that still carries the spice and currant magic.

Spicier

Double the red chili powder and add a finely chopped fresh bird's eye chili with the garlic for those who crave a fiery kick alongside the curry's warmth.

Coconut Curry

Replace half the water with coconut milk for a creamier, more tropical sauce that balances the currants and almonds beautifully.

HEALTH BENEFITS