Country Captain Chicken Recipe

"Country Captain is said to have taken its name from a British army officer who brought the recipe back from India. Curry powder is actually quite common in Southern cooking due to the seaports of Charleston and Savannah. The term describes any of a number of Indian spice blends from mild to fiery that typically contain, among other spices, ground coriander, nutmeg, ginger, cumin, pepper and chiles. Commercial curry powder comes in two types: standard, which is a golden color and mild, and Madras, which is red and spicy hot. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all". Don't let the many steps scare you, it's easy to put together #recipe7802"

Step by Step Method

Step 1

Season the chicken with salt & pepper.

Step 2

Combine the flour, paprika and cayenne in a shallow bowl, and season with salt & pepper.

Step 3

Turn the chicken pieces in the flour mixture until coated, shake off the excess flour, and set aside.

Step 4

Line a plate with paper towels.

Step 5

To prepare the chicken, in a large skillet, heat the butter and oil over medium-high heat until sizzling.

Step 6

Without crowding the skillet, cook the chicken, in batches if necessary, until a rich golden brown on both sides, about 3 minutes per side

Step 7

Remove the chicken pieces to the prepared plate to drain.

Step 8

Decrease the heat to medium-low, and allow the fat to cool a little.

Step 9

Add the onion, green and red bell peppers, and garlic to the pan and stir until soft, but not browned, 3-5 minutes.

Step 10

Add the curry powder, cumin, tumeric, cinnamon, tomatoes with juice,and raisins.

Step 11

Season with salt & pepper.

Step 12

Return the chicken to the pan, cover and cook over low heat for 25-30 minutes, or until the chicken is tender and the juices run clear when pierced with a knife.